Mirto, An Italian Liqueur
The roots of Mirto reach deep into Sardinian history. This Italian liquor, called licore de murta on the island, is achieved utilizing clusters of myrtle berries when mature and red, and sometimes the leaves. Mirto liqueur is known throughout the world as mirto sardo. Despite the omnipresence of the Mirto plant in the Mediterranean basin, this small fruit is more commonly used for drugging wild game.
In Corsica, for example, the drink Mirto started to be produced only after the arrival of Sardinian bandits who took refuge in this nearby land, pioneers in exporting Italian liquor excellence. Its aroma seems to reflect the Sardinian people – sincere, straightforward and natural. It is sharp, yet soft and balanced to the palate, with strong notes of the local landscape and anise.
The most probable beginnings for Mirto liqueur are in the ancient practice of producing a wine with Mirto, a hypothesis that would explain its spread across Sardinia. It is even possible to make it at home, but the simple recipe requires a minimum of experience to choose the right aging time, ranging from a month to a year.