In 1890, at no. 3 Carrer del Sol, in Artà, the Moyà family set up Licors Moyà to make its faultless and inimitable liqueurs such as Ambrosia de Bellpuig, its Gol liqueur, the Moyà 'herbes' and the Moyà 'palo', etc. Even at this time the products were distributed throughout the island and also in part of the mainland.
The company is now run by the family's third and fourth generations. With two master craftsman in charge of production, thousands of litres of its prestigious spirits are produced each year, distributed mostly throughout the island of Mallorca and also in the EU, specifically Germany, where the family's 'Mescladís de Matances' is highly appreciated by the local people.
MAJORCAN HERBS
Majorcan herbs are defined as anised-flavoured spirit drink obtained basically by the maceration and or distillation of the extraction of flaveurs of different planths of the island: rosemary, camomile, herba luïsa, lemon tree, orange tree, etc. According to its composition whith acohol and sugar we can classify majorcan herbs as: sweet, mixed and dry.
Its graduation:
Sweet Herbs 25º
Mixed Herbs 32º
Dry Herbs 38º
Regulation:
In the year 2002, the designation of origin "Herbes de Mallorca" will be introduced, according to Mallorca a separate manufacturing area.
How are the liqueurs consumed?
The Mallorcan liqueur known as 'herbes' is usually enjoyed after meals, with ice if preferred.
