The typical aroma comes from a mixture of the leaves, fruits and seeds of 18 plants, which are very good for digestion. Rosemary and thyme are used, accompanied by juniper berries, mountain mint and of course aniseed.
According to Juan Marí Mayans, the secret of producing a high quality Hierba lies in the special treatment of these ingredients, in the extraction of only the purest aroma of each plant. Only after each extract has been individually tested for quality can the blending process begin.
This wonderful Ibicencan liqueur, distilled from local herbs and plants, is not only the perfect accompaniment to a leisurely dinner to aid digestion, it is also famous for its universal healing powers.
The liqueur is based on alcohol, seasoned with aniseed, thyme, rosemary, lemon and orange peel and many other 'secret' ingredients.
Tasting notes:Colour: Amber.
Nose: Spicy, various herbs.
Taste: Herbs, aniseed, thyme, rosemary, lemon and orange peel, cinnamon.
Finish: Long lasting.
Especially after dinner you should drink this liqueur.