Savour editor Georga Spottiswood discovers a laid-back way of life and a thriving food scene in Ibiza.
(Read Part One here)
Our next stop? The Hierbas Ibicencas distillery in Formentera.
For more than 130 years, the Mari Mayans family have been dedicated to researching aromatic plants and making high-quality, tasty liqueurs.
Hierbas is the island’s local drink and it’s traditionally supped as a digestif. You’ll find it in every restaurant and bar on the island, and it’s custom for the waiter to serve you one after your meal.
The recipe dates back to 1880 and the drink is made using around 15 different herbs grown on the island.
The process for producing it includes steam distillation in a copper still (which is more than 100 years old) for 18 hours; boiling aromatic herbs; and macerating plants in alcohol for up to six weeks.
As well as Hierbas Ibicencas (which is 26%) there’s an export strength (38%) and 10,000 litres a week are shipped to Germany, Switzerland and Italy.
The Mari Mayans family also produce Fricola (a sweet drink with thyme and orange); Palo (made with herbs and roots and served as an aperitif) and gin – as juniper is rife in Ibiza.
Only the family and the master distillers, Martin – who’s worked for the family for 50 years – and Javi – who’s been there 22 years – know the recipes.
Check out Ibiza Food Studio, The Finca on Facebook to see what DJs and tasting menus are lined up during your visit, or book via ibzfoodstudio.weebly.com
Book Sid Shanti as a private chef, check out his recipes and find out dates for his Shantico events at www.sidshanti.com/en/ To order his sauces, visit: www.ibizachilico.com
Georga flew to Ibiza from London City Airport in March with British Airways. Returning flights from £100. Direct flights also available from Newcastle and Leeds to Ibiza with Jet2.
Main Image © Hierbas Ibicencas Familia Mari Mayans.