{"id":9537,"date":"2024-03-14T11:08:12","date_gmt":"2024-03-14T10:08:12","guid":{"rendered":"https:\/\/www.fmarimayans.com\/?page_id=9537"},"modified":"2026-02-17T19:52:13","modified_gmt":"2026-02-17T18:52:13","slug":"palo","status":"publish","type":"page","link":"https:\/\/www.fmarimayans.com\/en\/spirits\/palo\/","title":{"rendered":"Palo"},"content":{"rendered":"\t\t
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THE EXEMPLARY IBIZA APERITIF<\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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One of the specialties of the Mar\u00ed Mayans family<\/p>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t

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What is Palo?<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Aperitif obtained mainly by the extraction of aromas from Quina Calisaya (cinchona calisaya) and Gentian (gentiana lutea), adding caramelized sugar that gives it that characteristic dark and striking color.<\/p>

Palo is the original name of Quina in Spain. This plant native to South America was introduced to Spain by the Countess of Chinchon around the year 1632, and then spread throughout Europe. Its alkaloid, Quinine, has great properties against fever. It was an ingredient used to combat malaria.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Master craftsmen since 1880<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The history of the Palo dates back to the high levels of popularity and utility of Quina as a medicine. Therefore, interest was fostered to improve its taste, in a drink, by adding Gentian root, a very beneficial bitter plant for the digestive system and incorporating sugar to soften its taste, finally giving it a sufficient alcoholic degree to improve its preservation (25\u00ba).<\/p>

The Palo is the quintessential Ibicenco aperitif, and its consumption before meals is very popular to stimulate the appetite.
The Palo, tasted with ice or straight, is quite bitter. It is the great unknown of the drinks made in Ibiza in terms of its preparation for proper tasting. It is served in a glass or tall glass, a squeezed lemon slice with all its juice, ice, and two or three drops of gin (no more) to enjoy an aperitif that surprises for its richness in taste and its great digestive properties. To give it a different touch, sparkling water or carbonated water is added. In the past, siphon was used. Served in this way, the bitter point of the drink is eliminated (without subtracting its beneficial properties) and its sweet tone is slightly enhanced.<\/p>

As an anecdote, it should be mentioned that the Palo is not a carob liqueur, as an old popular legend would suggest.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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The Palo and Ibizan cuisine<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The use and consumption of Palo is very widespread in Ibiza and Formentera as an appropriate drink before meals, with or without ice, it is part of the gastronomy and culture of the Pitiusas.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Cocktails in Family Style Mar\u00ed Mayans<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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A splash of Ibizan magic in every sip! With the Mar\u00ed Mayans distilled spirits, turn your favorite drinks into the perfect cocktail for a party in your glass. Check out the ideas we present below:<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\"C\u00f3ctel
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EL APERITIVO IBICENCO POR EXCELENCIA Una de las especialidades de Familia Mar\u00ed Mayans \u00bfQu\u00e9 es Palo? Aperitivo obtenido b\u00e1sicamente por la extracci\u00f3n de aromas de la Quina Calisaya (cinchona calysaia) y la Genciana (gentiana lutea), a\u00f1adiendo az\u00facar caramelizada que le da ese caracter\u00edstico tono oscuro y contundente. Palo es el nombre primitivo de la Quina […]<\/p>\n","protected":false},"author":6,"featured_media":0,"parent":9545,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-homepage.php","meta":{"inline_featured_image":false,"footnotes":""},"class_list":["post-9537","page","type-page","status-publish","hentry"],"yoast_head":"\nPalo - Familia Mar\u00ed Mayans<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fmarimayans.com\/en\/spirits\/palo\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Palo\" \/>\n<meta property=\"og:description\" content=\"EL APERITIVO IBICENCO POR EXCELENCIA Una de las especialidades de Familia Mar\u00ed Mayans \u00bfQu\u00e9 es Palo? Aperitivo obtenido b\u00e1sicamente por la extracci\u00f3n de aromas de la Quina Calisaya (cinchona calysaia) y la Genciana (gentiana lutea), a\u00f1adiendo az\u00facar caramelizada que le da ese caracter\u00edstico tono oscuro y contundente. 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