Basbas is a term of endearment for hierbas, which was first distilled in the 15th century by monks living in the Islas Baleares. Often used as a remedy, the monks of Baleares fermented wild anise, then extracted essential oils of other medicinal herbs like rosemary, juniper, chamomile and sage into the alcohol. The result was an impossibly smooth, herbaceous, sweet spirit with a bright, energetic finish. The sound “basbas” would seal each monks toast as a prayer, blessing, invocation and celebration. Hundreds of years later, the recipe and traditions remain the same.
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All photo credits to Leslie Kirchhoff.