Can you explain the history and origins of Palo liqueur in Mallorca?

Palo liqueur is a traditional herbal beverage originating from Mallorca, with roots that can be traced back to the 19th century. It is made from the bark of the cinchona tree, known for its quinine content, which historically made it popular as a tonic for malaria and other ailments. The production of Palo liqueur was influenced by both local and foreign practices, with the infusion process involving a blend of herbs, spices, and sometimes orange peel, which lends the drink its characteristic flavor.

Originally, it was primarily consumed for medicinal purposes, but over time it evolved into a beloved aperitif, particularly enjoyed in Mallorca and the surrounding Balearic islands. The liqueur is typically dark brown, and its bittersweet taste makes it a versatile ingredient in cocktails or as a standalone drink. Today, Palo liqueur is often produced by local distilleries, and the traditional methods of production are celebrated as part of Mallorca's culinary heritage. As a symbol of the island's rich cultural history, Palo is not just a drink but part of the local identity, reflecting the fusion of influences that characterize Mallorcan life.