Since ancient times the islanders were connoisseurs of the medicinal properties of many wild plants, such as fennel, mint, rosemary or camomile, used to combat illnesses for centuries in herbal teas. Given the bitterness of some of these plants, sugar was added to the infusions. And this custom was maintained when the “hierbas dulces”, or sweet herb liqueur, was made. 

The herb liqueur began to be produced in homes around two hundred years ago, when the production of wine increased on the islands and copper stills were available for distilling. What could be simpler than putting a sprig of aromatic herbs inside a bottle and allowing it to macerate with anisette? Many families still maintain this custom, as everybody enjoys tasting a homemade herb liqueur. The liqueur is made during the months of May and June, when the plants that form part of the preparation flower. 

The quantity and composition of herbs in each bottle varies according to the household recipe. The bottles have to be kept in a cool, dry place for a minimum of three months, and if the bottle, once empty, is filled with anisette again, the herbs still conserve many of their properties. 

In the late 19th century in Formentera the first spirits production firm of the Pitiusa islands came into being, a small factory which moved to Ibiza years later, and still exists. Today the Ibizan herb liqueur has a geographical denomination, and the regulatory rules define it as an aniseed spirit beverage obtained basically by the extraction of aromas from different plants in the production area, including rosemary, fennel, anise, dill, oregano, mint, lemon leaves and bark, amongst many others. The manufacture includes the processes of distillation in copper stills, maceration and infusion. 

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