MARÍ MAYANS HIERBAS
Inside Ibiza

The Ushuaïa Magazine May 2017 CHECK OUT IBIZA Read in PDF format N13/2017
MARÍ MAYANS HIERBAS Above : Carlos and Bartolome Marí Mayans with all the booze

I’m not sure what we were expecting when we met the brothers behind Marí Mayans hierbas, but necking shots with them before 12 PM wasn’t up there. Entrusted with steering the brand into the futurue, at first we meet Bartolome, the kindly but more reserved of the two siblings. He walks us around the factory, pointing out the processes behind Ibiza’s most famous drink while proudly explaining how the systems for making it have been passed from generation to generation within his family. They remain the same today, even after almost 150 years – a notepad and pen laid atop a distillation tank with a handwritten tally lays testament to this. Behind the production of every bottle lies a team of only eight production and three distillation staff. They soak each of the 18 aromatic herbs that make hierbas for a total of one month; they quality check every item that comes off the production line by hand; they ensure nothing but hierbas perfection reaches our mouths. Later, we’re introduced to Carlos, who’s keen to share the experience of the other Marí Mayans liqueurs with us. He’s got a glint in his eye and we get a whiff of trouble but resolve to plough on regardless. Before long we’re trying shots of Frigola, an intensely aromatic thyme-based drink; IBZ Premium Gin, made by distilling juniper berries in purest grain alcohol; and Palo, an aperitif that’s best drunk with a few drops of gin, soda, sunshine and a sea view, though tastes just as good in a factory. And then we’re making our way to the car with a box of booze, a wonky walk, and a firmer understanding of why this family’s brand of hierbas has become one of Ibiza’s biggest exports.

hierbasibicencas.es

 

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