"Frígola is part of our history and the taste of the island"

What is Familia Marí Mayans and how did it all start?

Our history dates back to 1880, when my great-great-grandfather founded the distillery in Formentera as it was being repopulated from the municipality of Sant Josep in Ibiza. My family settled there and started offering herbal remedies to the locals in the town. My great-great-grandfather was also a merchant and travelled to Barcelona to bring back products such as needles and thread. On one of these trips he learned the art of distilling, and on returning, he decided to set up his own distillery.

The first liqueur was frígola, because near his farm between San Agustín and La Mola, there were lots of thyme and orange tree fields. It first started as a very sweet, medicinal syrup, which was taken by the spoonful. He then refined the recipe into the thyme liqueur we know today. Shortly afterwards, he moved to Ibiza, where the family has remained at the helm ever since. Today, my brother and I keep it going with the same enthusiasm and respect for that heritage.

What's it been like for you growing up in this family tradition?

It was clear to me from an early age that I wanted to do this. When children around me were asked what they wanted to be, they would say an astronaut, footballer, fireman, etc. But I'd say: ‘I want to be a Marí Mayansero’. My brother and I used to go with our father to the factory, surrounded by plants, aromas, jars, etc. and we loved it.

Nobody forced us into continuing the family business. It was a natural decision, our calling. But it's also a very demanding world. People can't imagine the challenges involved. For example, we have to import our bottles because there's no glass in Ibiza. With logistical crises, such as the war in Ukraine, we find it very difficult to source basic materials like glass. And of course, everything we make—herb and frígola liqueurs—is made 100% in Ibiza. It's artisanal, but not without daily complications.

What's changed since the time of your great-great-grandfather? Are the same methods still being used?

The production methods are still the same, faithful to tradition. We have a 1,400 litre copper still. We use the same amount of plants, and the same distillation and maceration processes. What has changed is the context: now we have health regulations, traceability, control books, quality requirements, etc.

We've also introduced some technological improvements. In the past, we got our heat from charcoal or wood, now we use gas. Where everything was once done by hand, now some tasks are automated. But the spirit of craftsmanship is still going strong. We rely on technology to preserve the traditional essence.

What does frígola represent today for the company and for you personally?

Frígola is our bedrock. Although nowadays we mostly sell Ibizan herb liqueur, especially in Ibiza and Formentera, frígola is the product that defines us. It's the first one we made and, in my opinion, the one we make best.

The recipe is simple and pure: distilled Ibizan thyme and macerated local orange peel. There's no more authentic liqueur. Unlike herb liqueur, which uses 18 plants and five different processes, frígola is a clean, straightforward distillate. That's why we still care for it so much, and we've even kept the original topaz glass bottle and label. However, this year we're working on a redesign to make it stand out more and reach a wider audience.

What role does frígola play in Ibiza's social and dining scene?

It's a part of our identity. At festivals, after-dinner family meals, celebrations... frígola is everywhere. The locals have always had it and associate its flavour with where they're from, with authenticity. It's a digestif, but it can also be used as an aperitif or in cooking, even to soak an ensaïmada pastry.

Through social media we're showing new ways of using it in cocktails, dishes and desserts. We want more people to discover its versatility. But above all, we want people to understand that it's much more than a liqueur: it's a part of Ibiza's liquid culture.

What’s the process for producing frígola?

Thyme is harvested at the end of May or start of June, when it's in full bloom. This depends on the weather and rainfall. We close the factory and the whole team goes to the field to cut just the flowers using scissors. No branches or leaves: just the flower.

Oranges are harvested in winter, in December and January. They're peeled by hand, just thick enough to macerate. The peel is then macerated in alcohol for a month. Finally, we mix it with the thyme distillate, filter it several times, add syrup and it's ready to enjoy.

How would you describe its taste?

It's complex. It has a sweetness to it, but also bitter, sour and herbal notes. It's mellow, light, sharp but not aggressive. It contains 30% alcohol, but goes down smoothly. It has it all: aroma, body, balance. Beyond its taste, it has digestive and antiseptic properties, and also whets the appetite. That's why it works well both as a digestif and as an aperitif.

What makes Ibiza thyme so special?

It's not just because it's a ‘local product’; it's actually better objectively speaking. We commissioned a study by the National Institute of Agricultural Engineering and they concluded that the native thyme of Ibiza and Formentera had a 40% higher yield than in other places for all criteria tested: aroma, colour, active ingredients, etc.

In fact, in 1983 our factory burnt down and we had to suspend production. We tried to make frígola with thyme that grows in Mallorca and Valencia, but it didn't turn out the same. It was a disaster. We had to wait until the following year to take it up again with our local plant. And this marked our commitment to Ibizan thyme forever.

What do you think about the importance of supporting local products?

It's vital. In Ibiza, unfortunately, our local products don't get as much support as they should. In Mallorca, for example, it's unthinkable for a restaurant not to serve food and drink from the island. Here, on the other hand, after a good meal you’ll often be given some ‘Ibizan herb liqueur’... which was actually made in Murcia.

It's a constant struggle. We do it all here, from plants to processing. We're committed to local products, we promote the primary sector and we refuse to use essences or raw ingredients from abroad. This can be seen in the result, and also gives meaning to what we do.

And what could be done to better protect these products?

We need to be stricter. Unlawful practice doesn't just happen in taxi companies and tourism: it also takes place in food and drink production. People sell products as ‘Ibizan’ when they're not, and do so because the fines are laughable. If you get caught, you'll be fined 150 to 600 euros. But with just one batch of fake goods, they’ve already made 15,000 euros. It's worth it for them.

There should be more inspections, tougher sanctions and real bans for those who break the rules. It's unacceptable that someone who commits fraud should be able to carry on the next day as if nothing happened. Only if we seriously advocate for our products can we keep them alive for generations to come.