LIMSA
Licoristas Reunidos Mallorquines
A Brief History
Limsa is the result of a long tradition of more than 150 years in the crafting of aniseed spirits, liqueurs, and rums. The seed of today’s company was planted in Marratxí in 1860 by the Cañellas family. Over the decades, other families and brands joined, shaping what we now know as Limsa.
The Products and the Brands
The star products in the early days were, without a doubt, aniseed spirits in their dry (or casalla) and sweet varieties. Brandy—still allowed to be called “cognac” at the time—was also part of the production, though in smaller quantities.
Among the traditional products were the famous Mallorcan Hierbas, the classic herbal liqueur made by macerating herbs in anise, and Palo, a medicinal drink against malaria made from quinine and gentian. Over time, Palo became Mallorca’s quintessential aperitif. Today, Herbes Limsa and Palo Limsa carry on this legacy of Mallorcan liqueurs.
Special mention goes to the sugarcane distillates. As a result of trade with the American colonies—where anisados and brandies were exported—this spirit arrived in Mallorca and quickly became one of the most cherished and widely enjoyed. Each producer experimented and developed their own specialty; from this tradition were born Caña and Cremadillo Valls, Caña Rossa 65, and Ron AMAZONA.