Typical Sardinian liqueurs are known worldwide for their quality and uniqueness. Among the most famous are Myrtle liqueur of Sardinia, Helichrysum liqueur, Licorice liqueur, Limoncello or Lemon liqueur, Fennel liqueur, Pompia liqueur, and Juniper liqueur.
The Myrtle Liqueur of Sardinia
Myrtle liqueur is a typical Sardinian alcoholic beverage made from the alcoholic maceration of myrtle berries, an evergreen plant native to the island. There are three types of myrtle liqueur: that made from the black berries, that made from the white berries, and that made from the leaves of the plant. All berries and leaves are harvested and processed by hand, following traditional Sardinian methods. Maceration takes place in alcohol, water and sugar, for several days or weeks, depending on the producer's preference.
Helichrysum liqueur is a typical Sardinian alcoholic beverage made from the alcoholic maceration of the flowering tops of the helichrysum, a yellow-blooming herbaceous plant found in Sardinia. Maceration takes place in alcohol, water and sugar, for several days or weeks, depending on the producer's preference. The result is a golden-yellow liqueur with a delicate, floral aroma and a mild, sweet flavor. It is usually served as a digestive, but can also be used as an ingredient in cocktails or to flavor desserts. Helichrysum (Helichrysum Italicum) belongs to the Asteraceae family. It is a shrubby plant native to southern Europe typical of the Mediterranean scrubland to which it gives the characteristic scent.
Licorice liqueur is a traditional alcoholic beverage made from licorice roots. Licorice is a plant native to the Middle East and the Mediterranean, and its roots are extracted to create a concentrated extract used in the production of this liqueur. Licorice liqueur has a sweet and bitter taste, and is often used as an ingredient in cocktails and as a digestive. There are several varieties of licorice liquorice liqueur, some of which are handcrafted and may have a more intense flavor and higher alcohol content than industrial varieties. Licorice liquorice liquor has also been used in the past for its medicinal properties.
Lemon Liqueur or Limoncello
Limoncello is a traditional Italian liqueur made from lemons, water, sugar and alcohol. Originating in Campania, it is particularly popular on the Amalfi Coast and the Sorrento Peninsula, but for years has also been produced in Sardinia. Limoncello is usually served cold as a digestif after a meal or as an ingredient in cocktails. It is produced by macerating the peel of lemons in alcohol, followed by mixing with water and sugar. Maceration can last from a few days to several weeks, depending on the producer's preference. Limoncello has a light yellow color and a fresh, citrus flavor.
Wild fennel liqueur made from the alcoholic maceration of wild fennel harvested in Sardinia is a special version of the traditional Italian liqueur. Wild fennel grows wild in Sardinia, harvested during the summer months and then used to make liqueur. La macerazione avviene in alcol, acqua e zucchero, per diversi giorni o settimane, a seconda delle preferenze del produttore. The result is a yellow-green liquor with an intense aroma and a fresh, bitter-sweet taste. It is served as a digestive or used as an ingredient in cocktails or to flavor desserts. The production of this liqueur is mainly artisanal so it can be difficult to find it in stores, however, it is possible to prepare it at home following traditional Sardinian recipes.
The pompìa is a variety of lemon endemic to Sardinia, widespread in the municipalities of the Baronie, mainly in Siniscola. It was first described by botanist Joseph Camarda in 2015. This lemon variety is characterized by a globular shape, a thin and crisp peel, and a high juice content and fragrance. Pumpea is highly valued for its taste quality and nutritional properties. Pompia liqueur is a typical liqueur from Sardinia, made by macerating Pompia peel in sugar alcohol. It has a deep yellow color and a fresh and fragrant aroma, with a sweet and slightly sour taste. The alcohol content varies depending on the recipe but is usually around 25 percent.
Juniper liqueur is a typical Sardinian liqueur made from an infusion of wild-grown juniper berries, alcohol, water and sugar. It gives intense balsamic notes with strong hints of juniper that expand giving sensations of Mediterranean bush and slightly bitter finish.
All these liqueurs are perfect to enjoy as a digestive or to accompany typical Sardinian desserts. The production of these liqueurs is an ancient art passed down from generation to generation, representing an important piece of Sardinian culture and tradition. If you are looking for a unique and authentic liqueur, typical Sardinian liqueurs are the perfect choice, and we at Bevisardo have selected the best on the market.