Mallorca is distinguished by a long tradition in distillates. From Hierbas Mallorquinas, a herbal liqueur served as a digestive, the bitter and complex Palo de Mallorca, handcrafted gins such as Cabraboc Gin, with local botanicals, and Amazona Rum, which stands out for its careful elaboration and exotic flavors.
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Mallorca is a treasure trove for spirits aficionados, with a rich tradition in the production of liqueurs and other spirits that reflect the diversity of its landscape and cultural heritage.
The Palo de Mallorca stands out for its characteristic bitter taste, resulting from the combination of cinchona bark and caramelized sugar.
The Hierbas Mallorquinas is an emblematic liqueur of the island, infused with herbs harvested from the Mallorcan fields and mountains. This liqueur, which can be sweet, semi-sweet or dry, is deeply rooted in local tradition and is traditionally served as a digestif, offering a symphony of flavors ranging from notes of anise and mint to hints of thyme and rosemary.
The Palo de Mallorca stands out for its characteristic bitter taste, resulting from the combination of cinchona bark and caramelized sugar. Originally used for its medicinal properties, today it is appreciated for its complexity and is enjoyed on its own with ice or as a key ingredient in innovative cocktails.
The island has also earned a reputation for its crafted gins, including Cabraboc Gin and Gin EVA, which encapsulates the essence of Mallorca with botanicals selected from the Tramuntana Mountains. Each sip of this gin transports the drinker to the island’s rural landscapes, with an aromatic profile that invites you to explore Mallorca’s rich biodiversity.
Ron Amazona is a tribute to the craft of distilling, a rum that is produced in small batches, focused on quality and the expression of exotic flavors. Its careful crafting process ensures a smooth and rich profile that makes it a favorite both to enjoy neat and in sophisticated cocktails.
Finally, the Brandy Suau is a testament to the traditional distillation and history of Mallorca. With a heritage dating back more than a century and a half, this brandy is celebrated for its body and complexity, the product of patient aging in oak casks that impart notes of vanilla, caramel and spices.
Each of these spirits is not only a reflection of Mallorca’s unique terroir, but also of the passion and artistry of the island’s distillers, who combine traditional methods with innovation to create drinks that are appreciated far beyond the shores of the Mediterranean.
Amazonas rum, traditional from Mallorca, is a distillate with a potent alcohol content of 53%, known for its meticulous production and distinctive flavor.
This rum is the result of a slow maceration of local fruits and spices, which mixed with caramelized sugar and rum, create a sweet and intensely flavored drink, appreciated for its quality and depth.
Originating in the nineteenth century, this liqueur is a legacy of Mallorca’s historical ties with the West Indies, where commercial and cultural exchanges influenced its distillation techniques. The fruits of Mallorca, infused in sugar cane alcohol, give life to this traditional drink.
The theories about its origin are as colorful as the drink itself: one suggests that rum in coffee was used by Spanish officers in Cuba to energize and refresh workers, while another more popular one holds that it was a courage drink for soldiers during the colonial wars, giving birth to the term “carajillo”, derived from “corajillo” or little courage.
This rum can be enjoyed pure or as part of a carajillo, the traditional coffee with rum, an enjoyment that combines the essence of Mallorca and its history in a single sip.
The Licor Palo de Mallorca is a distillate with a history dating back to the 19th century on the island of Mallorca. Its origin is closely linked to the fight against malaria, an endemic disease of the time, especially in areas of marshes and with the presence of mosquitoes. Cinchona bark, which contains quinine, was known for its medicinal properties and was used to treat this disease.
Licor Palo combines extracts of this bark with caramelized sugar, which gives it its characteristic bitter and sweet flavor at the same time. It was originally consumed for its health benefits, but over time, it became a beverage appreciated for its unique flavor and became fully integrated into the local culture as an aperitif and digestive.
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Palma de Mallorca
sales@mallorcamade.com
+34 658907615
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