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We know the excellent special and favorable aromatic plants. The fields of Ibiza and Formentera has been named at time of Dioscorides (physician, pharmacologist and botanist of ancient Greece, first century AD) due to the variety of optimal microclimates that resides on Pine Islands (Balearic Island), thanks in part to its unique topography and its small area surrounded by sea, providing precise humidity levels. Ibiza, is located in a geographical location suitable, both in Latitude and Longitude for having appropriate amount of light periods and optimal solar intensity for growing aromatic plants.

Because of its adequate levels of ground mineralizations and the excellent moisture level of the territory, the aromatic plants culture borned wild in Ibiza and Formentera. They have qualities and posess more attractive characteristics for human consumption than those of any other areas of ​​the planet. Numerous empirical and scientific studies recast this theory.

Family Marí Mayans has dedicated over 130 years in the research of the perfect herbal liqueurs with quality and great taste.

The liqueur production today are the result of great trials, knowledge and studies, explained generation after generation, always using the traditional techniques of the old unmistakable stamp of tradition and quality.

Hierbas Ibicencas


A Taste of Ibiza launched this summer to Hierbas Ibicencas, a liqueur made ​​from herbs and local plants. This drink, which can be found in almost all bars on the island of Ibiza, is marketed as being ideal for cocktails, shots or digestive.

The Marí Mayans family began producing Hierbas Ibicencas over 125 years ago. The liquor is based on a mixture of alcohol with anise, thyme, lavender, lemon, orange peel along with other well-kept 'secret' ingredients. According to Juan Marí Mayans, the quality of the liquor relates to the special treatments of the ingredients, such as, for example, the extraction of the purest aromas of each plants. It's only after an individual control of quality of those that the mixing process can begin. Alcohol itself is produced by distillation of wines and molasses.

With the help of an expert, the Taste of Ibiza has created a range of Hierbas flavored cocktails. Among them are the White Island Iced Tea, Punch and the Pachan. A unique blend of eighteen different herbs offered by the Balearic Martini.

Download the order form
Download Marí Mayans recipe booklet (EN)

Absinthe



Absinthe is made by different herb treatments i.e. Their high quality infusion, maceration and distillation.

Although sometimes considered a liqueur, absinthe does not contain added sugar.

It is made by distilling leaves and stems of carefully selected Artemisia absinthium (wormwood) and after they have soaked in the presence of other plants. The result is a spectacular green drink that blurs violently when water is added, to make the process known as "Louche" or "Dove".

It is one of the few 100% natural absinthes and because of its great difficulty of producing it, as wormwood, if not treated properly, it creates substances (called Beta-thujone) with strong hallucinogenic properties. This is why this drink, is subject to constant analysis and legislation, was banned in many countries due to the large amount of beta-thujone that were obtained by a careless handling of absinthe.

Absinthe was allegedly invented by Dr. Pierre Ordinaire in 1792 as an all-purpose remedy.

When used to cure any illness or disease, the absinthe was given the nickname "La Fée Verte" or "The Green Fairy". A nickname that has stuck to it.

How is the Louche method or "dove" obtained?

An absinthe spoon with a sugar cube on top is held over a long glass which carries an ounce of the green Absinthe. Drip Ice cold water through the sugar so that the droplets fall gradually into the vessel. The green Absinthe will turn snowy, it is this exact phenomenon that is called the Louche.

Sugar softens the strong taste of Absinthe and changes the color of the drink drop by drop, like a magical alchemy.

Download the order form
Download Marí Mayans recipe booklet (EN)