Frígola is a spirit obtained basically from the extraction of essences of various plants native to the area of manufacture, mainly thyme (Thymus Vulgaris), by a combination of various processes which are mentioned below.

This alcoholic drink is the result of the tenacity of the Distilleries' founder Juan Marí Mayans, and his enthusiasm for aromatic plants in the middle of the last century, which led to the founding of Marí Mayans Distilleries some years later in 1880. At the end of the 19th Century this spirit starts to be commercialized with great success, so that references to it begin to appear in the press in the form of both gastronomic comments and publicity. There are also literary references such as in Vicente Blasco Ibañez's work 'Los Muertos Mandan', in which the consumption of Frígola is described as an old custom of the island of Ibiza. Of course, there are constant mentions in tourist magazines and gastronomic guides to the Pitiusas.

Frígola is widely consumed in Ibiza and Formentera as an appropriate drink for after a meal, with or without ice. It forms part of the Pitiusas gastronomy and culture, as an accompaniment to their unique confectionary.

Frígola The aromatic plants mentioned above are treated by distillation, maceration and boiling to extract their essence. It is important to stress that the election of any of these methods depends on the manufacturer's secret recipe, since there are multiple combinations of macerations, distillations and infusions of these plants. As well as the manufacturer's personal touch, sugar is added together with ethylic alcohol of agricultural origin and de-mineralised water, necessary to achieve the required characteristics.

Available to buy both online and in off licences around the island are these wonderful Collector's presentation bottles and flasks. Designs include the Goddess Tanit (the goddess of the earth and fertility), typical Ibicencan figurines, Phoenician Anforas, etc...

Palo is a spirit obtained basically from the extraction of the essence of Quina Calisaya (Chinchona Calysaia), Gentian (Gentiana Lutea), with the addition of caramelized sugar which gives it that characteristic dark tone.

Palo is the primitive name of the Quina in Spain. This plant, native of South America, was brought into Spain by the Countess of Chinchon in about 1632, spreading afterwards throughout Europe. Its alkaloid, quinine, with febrifuge properties, destroys the plasmodiums which cause malaria. The popularity and utility of this drink as a medicine encouraged its improvement both in flavour and tonic effect, adding gentian root, a bitter plant beneficial to the digestive system, and sugar to soften the flavour, and finally incorporating sufficient alcohol to improve its conservation. Thus we come to the famous typical Ibicenco aperitif which Juan Marí Mayans, founder of the distilleries, incorporated into his products with great success, and which is today recommended as a unique and tasty aperitif in numerous gastronomic publications and tourist guides.

Palo, as its label indicates, is the Ibicenco aperitif par excellence, and it is a popular drink to take before meals as it helps to improve the appetite. Into a tall glass, put a slice of lemon with all its juice, ice and two or three drops of gin, to enjoy an aperitif with a surprising wealth of taste.