By Mirto liqueur is one of Sardinia’s most distinctive drinks, made from the wild myrtle berries that grow abundantly on the island. This aromatic, deep crimson beverage is not only a favorite among the locals but also an integral part of the island’s culture and traditions. The sweet and slightly bitter taste of Mirto perfectly captures the essence of Sardinia’s rugged landscapes.
The myrtle is an ancient Mediterranean plant that was highly esteemed by both the ancient Greeks and Romans. The berries are small, dark purple or blue-black, and thrive in the rocky, sun-drenched areas of Sardinia. These berries have played an essential role in the island’s life for centuries: the locals use them not only to make liqueur but also in various dishes, attributing them with medicinal properties as well.
The production of Mirto liqueur is a carefully preserved tradition, passed down through generations of Sardinian families. The berries are hand-picked during the late autumn months, then meticulously sorted and cleaned. The small fruits are then soaked in alcohol to extract their essential oils and flavors, and sugar is added to achieve the characteristic, balanced taste of Mirto. After a few months of aging, the liqueur is bottled, allowing the flavors to deepen further.
Mirto is more than just a drink; it embodies the flavors and scents of Sardinia. For the locals, it is more than a liqueur: enjoying a glass of Mirto is a tribute to the island’s natural treasures and centuries-old traditions. Whether served at the end of a family dinner or during a gathering with friends, Mirto always brings a piece of Sardinia’s essence closer to those who taste it.