PALO TÚNEL It is one of the oldest and most traditional liqueurs in Mallorca, dating back to the late 19th century and with a Protected Geographical Designation.

In its early days, it was known as an elixir of life, like many other international liqueurs (Chartreuse, Amaros, Jägermeister, etc.). It is made from the bark and roots of cinchona and gentian, and is said to have healing properties for treating gastric, respiratory, and viral ailments (fever), and even malaria. Over time, due to its popularity, natural sugars were added to soften the intense bitterness.

Because it was easily oxidized, alcohol was eventually added, giving rise to what is known today as liquor. PaloThe name comes from the stick the master distiller used to move the sugars in the wood-fired copper ovens, resulting in a delicious and highly aromatic roasted caramel.

Today, Antonio Nadal Destil.leries continues to produce palo using the same artisanal methods, with the aim of preserving the culture and customs of Mallorca. The end result is a silky and intense liqueur, rich in quinine and gentian, with an alcohol content of 30%.