Herbero is a traditional herbal liqueur originating from the Sierra de Mariola mountains in the northern part of the Alicante province. This area is known for its abundance of medicinal and aromatic herbs, some of which are used in the production of this beverage. The history of this liqueur supposedly dates back to the period of Moorish rule in Spain when the Moors introduced the technology of distillation to the Iberian Peninsula.
Herbero is made by macerating herbs collected from the Sierra de Mariola mountains. The herbs are left to steep in alcohol with a concentration ranging from 20% to 40%. The resulting liqueur can be clear, but it can also vary in color from yellow to green to red, depending on the herbs used.
🇪🇸 Tip: After a great Spanish meal, head out for a wine tasting and vineyard tour near Alicante or Valencia. It is worth it! 🍷
The production of Herbero uses a combination of at least four local herbs (for example, this might include sage, chamomile, lemon balm, verbena, the root of blessed thistle, peppermint, fennel, anise, melissa, agrimony, savory, thyme, or lavender). This blend of herbs gives the liqueur its distinctive flavor.
I had the opportunity to taste the Doblón licor de hierbas, which is among the most well-known and popular brands of this type of herbal liqueur. Herbero is typically served as a digestif after a meal. And after a great Spanish meal, I tried it myself; our group of four was served this liqueur as a complimentary treat after several tapas and glasses of tinto de verano.
Chilled ice-cold, it tasted excellent, and I personally consider it the best herbal liqueur I have ever tasted.
Cheers, and drink responsibly!
🇪🇸 Tip: After a great Spanish meal, go for a wine tasting or a vineyard tour, which you can find throughout Spain. It is worth it! 🍷
