The first generation of the Moyá family produced Palo liqueur, one of the first distilleries to make this traditional aperitif.
According to the family recipe books, the Palo liqueur was left to rest in casks, this rest consolidated the liqueur, balancing the bitterness, aroma and creaminess.
This centuries-old liqueur is made from the maceration and infusion of cinchona bark and gentian roots and caramelised sugar.
Licores Moyà was founded in 1890 in the town of Artà, in the northeast of the island of Mallorca, with the desire and perseverance to manufacture traditional Balearic liqueurs such as the unmistakable hierbas, palo, mescladis, which today are the flagship of Moyà and are currently run by the sixth generation.
We have the letter of "master craftsman" something to emphasize because we have always opted for the care and detail in the manufacture of our products and quality.