Title: Hierbas Ibicencas.

Features: Ibiza herbs have several characteristics that differentiate them from other similar liquors.

Color: amber tone - Amber and green.

Aroma: greater intensity seen with various herbs.

Taste: are confirmed in the aroma suggested. mashing is not an aniseed-flavored, but a confluence of aromas and flavors of various plants, obtained by different methods.

Description: herbs Ibiza is basically a spirit drink produced by the extraction of aromas of various plants from the processing area as hino.io (Foeniculum vulgare), thyme (thymus ulgaris v), rosemary (rosmarin us of f icinalis) verbena (k triphylla lipp1a a tze) in the presence of other plants such as star anise aniseed or star anise (Illicium verum), anise or aniseed (Pimpinella anisum), the combination of different procedures.

History: This drink was developed by rural people in Ibiza for more than two hundred years. preparation procedure was very rudimentary and each family had its particular recipe, which was basically a bunch of plants soak inside a bottle or garraafa of anise, and it was a drink for domestic consumption. In the late nineteenth and early twentieth centuries are collected and industrial producers to improve the formula and processing of herbs Ibiza, so the references in the press began to appear in a gastronomical comments or advertising. Literary references also appear as in the work of Vicente Blasco Ibanez, "the dead command", in which the consumption of liquor flavored with herbs of the island, mostly wild plants, is described as an ancient custom of the island of Ibiza. Of course references in tourist magazines and gastronomic guides pitiusas islands are constant.

Uses: the use and consumption of herbs is widespread in Ibiza Ibiza and Formentera as a suitable drink for after meals. It was and is, of course, a festive drink consumption, traditional feasts and celebrations climax of mass consumption and now, with and without ice, by people of all ages. Part of the cuisine and culture of the pitiusas and as accompanist of the original bakery.

Procedure development: the herbs mentioned in the "description" are treated for the extraction of aroma by the methods of distillation, maceration and boiling. It is important to emphasize that the choice of any of these methods depends on manufacturing delsecreto producer, as it allowed multiple combinations of distillation maceration and infusion of these herbs. Besides the personal touch "of the manufacturer". To distillates, maceration and infusion of the plants described are added sugar, sucrose, ethyl alcohol of agricultural origin and demineralized water necessary to achieve the desired characteristics.