The liqueur every Ibizan family treasures
If there is one drink that defines Ibiza, it is Ibizan herbs (hierbas ibicencas). There is no house on the island that doesn't have a bottle, and many families still prepare it artisanally using recipes passed down from their grandparents.
My father makes them every year, macerating herbs he collects from the countryside during summer, and honestly, I haven't found any commercial version that matches his. It's a liqueur that speaks of the land, of the sun, and of a centuries-old tradition that we refuse to let disappear.
The origins of Ibizan herbs
The exact origins are lost to time, but it's believed that the tradition of macerating aromatic plants in spirits dates back at least to the 18th century. Ibizan farmers, who lived surrounded by fields of rosemary, thyme, fennel, mint and other Mediterranean plants, discovered that macerating them in anise produced a digestive and comforting liqueur.
Over time, each family perfected their own blend, creating unique recipes that were passed down in secret from parents to children.
Ibizan herbs were traditionally served after meals as a digestive, but they were also used as a home remedy for stomach aches, colds and other minor ailments. The payeses (local farmers) carried them to the fields in leather flasks and would take a sip to warm up on cold winter mornings.
If an Ibizan invites you to taste their homemade herbs, don't refuse: it's an honour and a pleasure beyond measure. Each artisanal bottle is unique, and tasting it is touching the most intimate essence of the island.
The plants that make up the blend
A good bottle of Ibizan herbs can contain up to thirty different aromatic plants. The base always includes the same ones:
- Rosemary: the dominant aroma, herbal and balsamic
- Thyme: earthy and warm notes
- Wild fennel: anise-like and slightly sweet touch
- Mint and lemon verbena: the freshness of the blend
- Juniper: resinous and wild nuance
- Chamomile: softness and roundness
- Lemon tree leaves: final citrus spark
From there, each recipe adds its own touches: lavender, sage, rue, oregano, eucalyptus, bitter orange leaf, cinnamon, cloves. Plants are harvested during the summer months, when they are at their peak aromatic concentration.
They are dried in the shade for a few days and then placed in a large demijohn with dry anise (anise spirit) and sugar. Maceration lasts at least a month, though many extend it for several months to achieve a more complex result.
The three varieties: dolces, mesclades and seques
Ibizan herbs are classified into three varieties according to their sugar content:
- Hierbas dolces (sweet herbs): the smoothest and most accessible, light greenish colour, sweet flavour. The most popular with visitors.
- Hierbas mesclades (mixed herbs): a balance between sweet and dry, more presence of herbal notes. The perfect middle ground.
- Hierbas seques (dry herbs): the most intense with higher alcohol content. The favourite of lifelong Ibizans.
Brands and artisanal producers
Among commercial brands, Marí Mayans is the most emblematic. This family distillery, founded in 1880, produces Ibizan herbs following the original recipe, and its bottle with the striped label is an icon of the island.
But beyond commercial brands, the true treasure is the artisanal herbs made by individuals. In village celebrations, in countryside bars and in Ibizan homes is where you'll find the best versions.
Practical information
- Serving temperature: well chilled, straight from the fridge or with ice
- Ideal moment: as a digestive after eating, in a small glass
- Where to buy: local supermarkets, souvenir shops, directly from producers
- Price: commercial bottle from €10; artisanal, priceless
- In cocktails: increasingly mixed in bars with tonic, champagne or lemon juice
- Alcohol content: dolces ~24°, mesclades ~28°, seques ~35°