The national drink of Majorca, also known as Mallorca, is the Palo de Mallorca. This unique beverage is made from a combination of dark, dense and viscous medicinal plants, creating a distinct flavor profile that is deeply rooted in the island’s history and culture.
One of the key ingredients in Palo de Mallorca is quina bark. Quina bark is derived from the cinchona tree, which is native to South America. It has long been used for its medicinal properties, particularly for its ability to treat malaria. In Palo de Mallorca, the quina bark is infused into the drink, giving it a bitter and slightly herbal taste.
Another important component of Palo de Mallorca is gentian root. Gentian is a flowering plant that is commonly found in the mountainous regions of Europe. It has a strong, bitter flavor and is often used in herbal remedies and liqueurs. In Palo de Mallorca, the gentian roots are used to add complexity and depth to the drink’s flavor profile.
To balance out the bitterness of the quina bark and gentian root, Palo de Mallorca also includes burned sugar, also known as caramel. The caramel adds a touch of sweetness and richness to the drink, creating a harmonious blend of flavors.
Ethylic alcohol is used as a base for Palo de Mallorca, with an alcohol content ranging between 25% and 36%. This alcohol serves as a solvent for the infusion of the medicinal plants and helps to preserve the drink over time.
The production of Palo de Mallorca is a meticulous process that requires expertise and attention to detail. The medicinal plants are carefully selected and infused into the alcohol, allowing their flavors to meld together. The mixture is then aged to allow the flavors to fully develop before being bottled and enjoyed.
In terms of serving, Palo de Mallorca is often enjoyed as an aperitif or digestif. It can be served neat, on the rocks, or mixed into cocktails. Its unique flavor profile makes it a versatile drink that can be enjoyed in a variety of settings.
Personally, I had the opportunity to taste Palo de Mallorca during a visit to Majorca a few years ago. The drink’s distinct bitterness and herbal notes were unlike anything I had tried before. It was a perfect accompaniment to the local cuisine, particularly seafood dishes. The slight sweetness from the burned sugar added a nice balance to the drink, making it a truly enjoyable experience.
Palo de Mallorca is the national drink of Majorca, and it is a testament to the island’s rich history and culture. Its infusion of quina bark and gentian roots, along with the addition of burned sugar and ethylic alcohol, creates a unique and complex flavor profile. Whether enjoyed on its own or mixed into cocktails, Palo de Mallorca is a true taste of Majorca.