The hierbas ibicencas are elaborated following the manuscript recipes by Juan Mari Mayans, creator of the liqueur and founder of the first distillery. They are obtained using totally artisan methods, exploiting the best quality control technologies and production standards. The processing processes can be divided into distillation, boiling, infusion and maceration. The hierbas ibicencas are a traditional drink to be enjoyed in a cognac glass or a small glass, in good company to finish a lunch or dinner. In Ibiza and Formentera it is the cicchetto that normally is offered wherever you go. Currently and following the evolution of people's customs, they are also incorporating themselves in the field of professional cocktails and, included, they are used as a perfect combination in different long drinks. The Original recipe of the Ibicencas hierbas is having a great success worldwide, with an impressive growth in the nightlife and idleness areas where each time it is more present in clubs, discos and renowned restaurants of the United States, Switzerland, Italy, Germany , Holland or United Kingdom, where you can see people enjoying the hierbas ibicencas of the Marí Mayans family, either in a small glass or a small glass, or in a long drink or smooth with ice. Important companies of numerous nations (Brazil, Argentina, Uruguay, Canada, France, Australia, Philippines, Sri Lanka, Japan ...) have recently applied for the distribution and promotion of the Hierbas ibicencas of the Marí Mayans family. Alcohol content: 26% vol.
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