Herbes
Herbes ( Catalan , in German: herbs , Spanish : hierbas ) is an aniseed liqueur macerated with various herbs . It contains herbs and medicinal herbs that were or are also used in herbal medicine. The Herbes (like the Palo ) is a typical product of the Balearic island of Mallorca . It used to be made in home distilleries.
history
The Arabs discovered the process of making alcohol by distillation in the 9th century. In the 12./13. In the 19th century, the manufacturing process came to Europe through Venetian merchants. The monasteries and ecclesiastical communities played an important role in the extraction of distillates, which were initially only used for healing and medicinal purposes.
The Majorcan Ramon Llull introduced important innovations to the distillation process on the islands in the 13th century. At the end of the 18th century there were around 180 stills for making schnapps on Mallorca. Around 750,000 liters were produced at that time, 60 percent of which for consumption on the island of Mallorca. In the 19th century, drinks were also exported, including to South America. Towards the end of the century, as the production and consumption of the herbal liqueur increased, several distilleries were founded; some of them are still in production today.
Quality determination
In the regulations for the designation of origin "Herbes de Mallorca", which was approved by the European Union (EU) in 2002 , the Mallorcan herbal liqueur is defined as an anise-flavored alcoholic drink, which is primarily produced from the aromas of various plants native to the island, such as fennel , Rosemary , lemon bush , chamomile , lemon , orange and orange blossom.
Sensory properties
“Herbes de Mallorca” has a greenish to brownish tint. The intensity and taste vary. The degree of sweetness of the different liqueurs varies greatly.
Chemical properties
The regulations on the designation of origin of the Herbes de Mallorca provide for the following chemical properties:
- Alcohol content of the end product: 25 to 50 percent by volume
- Maximum methanol content: 0.5 g / hl alcohol at 100 percent vol.
- Maximum content of volatile impurities: Ester content (ethyl acetate): 300 ppm; Aldehydes (acetaldehyde): 90 ppm; volatile acidity (ethyl acetate): 150 ppm; Furaldehyde: 15 ppm; higher alcohols (amyl alcohol): 225 ppm.
- Maximum content of heavy metals: arsenic: 0.8 ppm; Lead: 1ppm; Zinc: 10ppm; Copper: 10 ppm.
- The total content of the heavy metals contained must not exceed 40 ppm (expressed in lead).
Herbes de Mallorca liqueurs
Depending on the added sugar and alcohol content, a distinction is made between three types or flavors ([each in Catalan / Spanish]):
- sweet (Herbes de Mallorca dolces / Hierbas de Mallorca dulces): alcohol content at least 20 percent and sucrose content at least 300 g / liter
- dry (Herbes de Mallorca seques / Hierbas de Mallorca secas): minimum alcohol content 40 percent, sucrose maximum 100 g / liter.
- semi-dry (Herbes de Mallorca mesclades / Hierbas de Mallorca mezcladas): minimum alcohol content 25 percent and sugar content 100 to 300 g / l.
In the past, waiters should have poured dry and sweet herb into the customer's drinking glass in order to obtain a mixture that the customer wanted.
Manufacturing
The main ingredients of the herbs of Mallorca include:
- Alcoholic drink with anise
- Vegetable-based ethyl alcohol (today's name ethanol )
- water
- Aromatic plants: lemon bush, chamomile, orange, lemon, rosemary, orange blossom and fennel - all grown and harvested on the island of Mallorca.
Production and bottling take place exclusively on the island of Mallorca. The "Herbs of Mallorca" are a mixture of an aniseed, alcoholic drink and a water and alcoholic, aromatic solution that is made from fermented or distilled herbs.
In the 2006 production year, eight manufacturers produced a total of: 1,358,678 liters (management information) of the aniseed liqueur. The best-known manufacturers are Bartolomé Cañellas, Dos Perellons, Destilleries i Cellers Jordi Perelló, Licores Morey, Herbes Mallorquines, Túnel Destilerias Antonio Nadal, Destileries F. Vidal Catany SL and Licores Moya.
Control system
The manufacturers of the herbal liqueurs must be registered in the register of origin, which is subordinate to the Regional Administration for Agriculture and the Office for Agriculture and Fisheries of the Balearic Government in order to be allowed to use the addition “Herbes de Mallorca” on the label.
In addition, a number of provisions must be complied with, previously approved by the Agricultural Administration, which guarantee the identification and traceability of the aniseed alcoholic beverages sold under the Herbes de Mallorca Designation of Origin.
Once a year, the liqueur manufacturers have to submit a prescribed form with a declaration to the Regional Administration for Agriculture, in which the stocks, products and sales are documented.
See also
Web links
- Description on the website of the Balearic Institute of Food Quality
- Recipes with Herbes de Mallorca