Hierbas and Mallorcan liqueurs

Mallorcan hierbas (herbes) is the island's liqueur: anise macerated with aromatic plants like fennel, rosemary, chamomile or lemon verbena, with Geographical Indication status. It comes sweet, dry or mixed (half and half), and is served cold as a digestif after meals; many restaurants offer you a shot on the house with the bill.

Another classic is palo, a dark, bitter liqueur made from cinchona and gentian, drunk on the rocks or with soda water. If you want to take a bottle home, buy it at a grocer's or at the airport after security, as liquids over 100 ml aren't allowed in hand luggage.

Hierbas has Geographical Indication status as «Hierbas de Mallorca» or «Herbes de Mallorca», and palo has its own, «Palo de Mallorca», which requires it to be made on the island from cinchona and gentian. At the bar you ask for herbes «dolces» (sweet), «seques» (dry) or «mesclades» (mixed); if you don't say, many will pour the mixed. Palo is drunk on the rocks or topped up with soda water, and in summer it works as an aperitif before lunch.

Beyond the familiar brands, many villages have families and small distilleries making their own herbes with plants from the Serra de Tramuntana, and some cellers pour a house version. When you buy, check the bottle carries the Geographical Indication seal: that way you know it was made in Mallorca. And remember it's a strong spirit: the shot on the house is for ending the meal, not for starting the afternoon if you're driving.

Frequently asked questions

What is palo from Mallorca?

Palo is a dark, bitter liqueur with its own Geographical Indication, made in Mallorca from an infusion of cinchona and gentian with alcohol added. It's drunk on the rocks or with soda water, often as an aperitif.

What's the difference between sweet, dry and mixed hierbas?

Sweet hierbas has more sugar and is softer; dry has less sugar and more anise flavour; and mixed blends the two half and half, which is what most people order in Mallorca's bars.

Updated in October 2026