In the Czech Republic, we grow myrtle as an evergreen plant, which is used for wedding decorations and bouquets. Myrtle is sensitive to cold, so we are not familiar with its fruits in the Czech Republic. However, for the warmer Mediterranean region, it is a typical plant, and its berries are popular there.
In Sardinia and Corsica, a very popular liqueur called Mirto is made from myrtle berries. It is created by a long-term maceration of the berries in alcohol, and other herbs can be added. To improve the taste, honey or sugar is added afterward. The alcohol content is not too high, most often around 30%. In the past, it was a type of alcohol that people often made themselves at home.
There are indeed many liqueur producers in Sardinia, from small to large. We chose a liqueur from the production of Silvio Carta, one of the reasons for the purchase was also the charming 100 ml bottle. We probably wouldn’t be able to finish a larger one. The liqueur, although it may not seem so when looking at the bottle, has a brick-red to brown color. I expected a taste similar to czech liquer Becherovka, but it is different. Much smoother, less sweet, less bitter, pleasant, remotely similar to sage.
Mirto liqueur is consumed in chilled glasses, cooled. This way, its taste is best highlighted. Myrtle is attributed to medicinal properties, so it is often used to treat diseases affecting the digestive and respiratory systems.
A 100 ml bottle can be purchased for approximately 6 EUR, and a 0.7 l package costs 16 EUR. The liqueur can also be a suitable gift, as it is difficult to find outside of Sardinia.
More information can be obtained by clicking on the map link: