Ibiza is an island with many magical properties that, when combined, are intoxicating from the first taste. One of those special ingredients is the local liquor, Hierbas Ibicencas.
Anyone who has visited the island will, at some point, have tried a glass of Hierbas Ibicencas, either after dinner as a digestif, or lined up along the bar for chupitos (frozen shots) at the invitation of the friendly bar staff.
There are few drinks that have the power to produce such conviviality, as a shot of Hierbas can. The sweet and smooth flavours are balanced perfectly with just the right amount of alcohol, making it easily drinkable and inducing an instant feeling of well-being and happiness.
Sure, some may not find it to their taste, but the majority keep coming back for more. So, what is the secret of this delicious amber liquid?
The Hierbas bouquet
Hierbas making is a tradition that goes back over 200 years on the islands of Ibiza and Formentera and spring is traditionally the time of year when Abuela (grandmother) starts to prepare the homemade brew. The basic aroma is of aniseed, derived from Anisette (Anis in Spanish), an anise-flavoured liqueur that is consumed in most Mediterranean countries, which forms the basis of the drink.
Wild aniseed growing in Ibiza
Whether made at home or on an industrial scale, it is this basic liquor, to which up to 30 different wild herbs are added, creating a unique blend of flavours. As the name suggests, Hierbas is made from Ibizan herbs, essentially anything that is found growing in the local vicinity.
Flavours of Hierbas can vary quite widely, according to the mixture and concentration of herbs that are added, either in their entirety, macerated or as subtle infusions. Key ingredients to this maare laurel (bay) leaves, rosemary, lavender, frigola (a local wild thyme, Thymbra capitata), fennel tops, camomile and the leaves and peel of oranges and lemons.
Ruta graveolens
Additionally, any preferred combination of the many aromatic and medicinal Mediterranean plants that grow on the island are introduced, such as ruda (Ruta graveolens or rue in English), eucalyptus, oregano, various types of mint, sage, juniper berries, lemon verbena and wormwood (Artemisia absinthium). Plus, many more, to give each blend its own distinct signature.
The Hierbas history
In 1880, Juan Marí Mayans, a sea trader from Formentera, established the first known industrial distillery of Hierbas Ibicencas in Ibiza, and this is most likely the brand you have sampled on holiday. The family business now produces many thousands of bottles of the liquor every year, exporting them around the world. If you find yourself craving a glass once you return home, you can now import your own bottle through specialised retailers.
Whilst on Ibiza its worth checking out the still thriving cottage industry which produces its own unique versions of the liquor. Various vineyards, families, restaurants and bars each have their own Hierbas recipes, in large bottles or copper stills.
It is always worth asking for a Hierbas caseras (home-made) if offered a digestive in a bar or restaurant, to do a little of your own research...
If you'd prefer to experience the taste without the buzz, then it's worth trying the Mari Mayans' newest recipe in the form of their 0% alcohol hierbas. Lighter in punch but still capturing the essence of the original, there’s no restriction on the number of these you can enjoy in one sitting.
Make your own
And you can make it too, so why not give it a go?
Home-made Hierbas by Stivi Stivanello, using Anissat Dolç by Can Nadal.
Experimentation is the fun part. Find a large, sterilised bottle with a good stopper, drop in your own combination of the fresh herbs, fill it up with anise, then leave it to ferment for around six months. Once opened, strain it into new bottles and serve with ice. Sip as you reminisce over your fantastic memories of Ibiza.
Here's a recipe to help get you started. Salut!
