This drink has been made by Ibizan peasants for more than 200 years. The manufacturing process was fairly rudimentary and each family had its own method. At the end of the 19th century, industrial producers compiled the best formulas for making this liqueur.

The drink began in the 17th century. It was made by the island's shepherds and each family had a different formula for producing it. Since the end of the 19th century, industrial producers unified the method for making it, using the best formulas. It is made from ethyl alcohol from wine and molasses and an aromatic extract of plants from the area like thyme, rosemary, fennel, lemon verbena and other aniseed-type plants. Lemon and orange peel is also added. The result is a topaz/amber coloured liqueur. Nowadays this liqueur is not, as it originally was, an aniseed maceration, when a bunch of herbs is macerated in a jug of anise, but a mixture of the flavours and aromas of various plants. It is usually drunk after meals, as it is an effective digestif.