Herbero 53 Covetes, the authentic herbero from the Sierra de Mariola

.
Within the Denominations of Origin of spirits from Alicante we can find different liqueurs, but without a doubt, the most typical of our area and one of the most special, is the herbero.

This liqueur of exquisite flavour is a legacy that has been passed down from generation to generation and has become a Valencian icon. The secret lies in its location, the Sierra Mariola, an ideal enclave where a wide variety of botanical species grow, allowing us to produce the best liqueurs.

What is Herbero de Sierra Mariola?

Herbero is a sweet liqueur made by mixing macerated native herbs from the Sierra de Mariola with dry and sweet aniseed. The plants used in the process must be aromatic and may include sage, camomile, pennyroyal, cat’s tail, fennel, savory, thyme, etc.

The exact formula or combination of herbs used is not usually the same, which is why each place in our province presents a herbero with different nuances and personalities depending on the herbs selected and the graduation sought.

This drink is characterised by a light appearance ranging from pale yellow to dark red, depending on the number of plants used and the quantity. As a curiosity, the herbs must be stored in dark, cool and dry places from the time they are harvested in their flowering period until they are used to make the herbal drink. On the nose, it is a drink with an exquisite herbal aroma provided by the wide variety of botanical species, herbs and plants it contains.

The origin of the herbero

.
It is not easy to determine the origin of the herbero or to define when it began to be made, but we know with certainty that it dates back to the centuries in which the Arab alchemists and doctors inhabited Alicante and its lands.

Why do we know this? Very simple, at that time it was very common to use aromatic plants for medicinal purposes. This tradition has endured over time and has spread to the Sierra de Mariola. Our mountain range and its great abundance and variety of floral species became an ideal location for the inhabitants of nearby municipalities to come and produce their own medicines and, later on, their own liqueurs.

Later, the Christian monks took this tradition and recorded in books the work of producing liqueurs, spirits, eau-de-vie, etc.

And with the passing of time, the herbero recipe continued to be celebrated and modified, and it was not until the end of the 20th century that it began to be produced industrially by distilleries in the province of Alicante. Although, fortunately, there are still families, like ours, in which we continue to produce our own herberos in an artisan, traditional way and of exceptional quality.

Herbero 53 Covetes, the authentic one

.
In the case of 53 Covetes, our proximity to the Sierra Mariola, allows us to elaborate the herbero using fresh raw materials, with male thyme sage, royal thyme, ponelo, cat’s tail, camomile, santonica and lemon tree leaf.

Herbs that are harvested at their peak flowering period, dried in the air of the Sierra, and with a traditional, artisan maceration process.

This makes Herbero 53 Covetes unmistakable, with an unequalled flavour and an alcohol content of 25º.

To enjoy our Herbero 53 Covetes properly, we recommend that you enjoy it on its own and first thing in the morning, or after a meal. It is also advisable to serve it chilled, in an ice-cold shot glass, and to drink it very slowly and in small sips, in order to savour all its aroma and flavour.

You will discover that herbero is an exquisite liqueur, made for the best palates.