Jordi Perelló
Perello Garrot Aperitif, 25 % vol.
The "Palo" from Mallorca is an alcoholic beverage produced by infusing and/or boiling the chinchona bark (Cinchona) and the roots of the gentian (Gentina lutea) with sugar, caramelized sucrose, and ethyl alcohol. Its name derives from the term "Palo Quina" for the chinchona bark, which originally comes from South America and was introduced in Spain by the Countess of Chinchón. The chinchona bark contains various substances, including quinine, which gives it a bitter and astringent aftertaste. It possesses fever-reducing properties that help, among others, against marsh fever. It is aromatic, but not excessively so. The main flavors perceived are the aroma of alcohol and caramel, with an indefinable hint of wood that some describe as a licorice taste. On the palate, it creates a complex flavor diversity due to the simultaneity of the impressions gained. Initially, a sweet taste prevails, soon accompanied by the burning of alcohol, and then rounded off by a bitter aftertaste produced by both the existing plant extracts and the caramel sugar. The aftertaste in the mouth lingers long: first, the impression of the alcohol dissolves, then the sweetness, and finally, the memory of the bitterness remains.
Colorant(s): Caramelization of sucrose (L588), Cosmocolor (L1008)
Distributor: Destillerias i Cellers Jordi Perelló, Carrer de la Mar Mediterrànea, 48, 07180, Poligon Industrial Son Bugadelles, Mallorca, Spain
Product designations: Liqueur
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