Palo is an exquisite liqueur which originated in the 16th and 17th Centuries, when there was a lot of swampland in Majorca and the mosquitoes spread the terrible disease of malaria.

Palo Liquor of Mallorca




To combat it, they used two plants, quina calisaia (cinchona) and genciana (gentian) which they conserved by putting them in alcohol to stop them from fermenting. They also added sugar to take away the bitter taste.


The largest production is concentrated in Majorca, although it is also produced in Eivissa.




Over the years, the production of palo has undergone modifications, and today it is made with burnt sugar, the secret of this liqueur. According to the connoisseurs, all palos are made with the same basic ingredients, but no two taste the same.


Unlike herbes, palo is drunk as an aperitif before meals. It can be drunk neat, with ice, or with soda, the most popular way on the islands.




There are several factories on Majorca and Eivissa dedicated to the production of these liqueurs, made according to the local tradition handed down from their ancestors.



Passatge particular núm.3-5, polígon Son Castelló, 07009 Palma
Telèfon: 971 43 08 50 / Fax: 971 43 08 54
E-mail: / Web:

Avinguda de 16 de Juliol, 54 – 07009 – Palma de Mallorca
Telèfon: 971 43 66 20 / Fax: 971 43 00 71
E-mail: / Web:

C. del 31 de Març núm. 11, 07570 Artà
Telèfon: 971 83 60 38 / Fax: 971 83 52 80
E-mail: / Web:

C. dels Licorers s/n (polígon industrial), 07141 Marratxí
Telèfon: 971 60 44 88 / Fax: 971 60 47 02

C. Conradors, 22-24 – Polígon Can Rubiol (Marratxí)
Telèfon: 971 60 44 60 / Fax: 971 22 62 01
E-mail: / Web:

Mallorcan Palo liquor