Sardinian Myrtle Liqueur is a traditional Sardinian liqueur made from myrtle berries, which are harvested and processed by hand.
Myrtle is a evergreen shrub typical of the Sardinia and ripe berries are harvested by hand in the period from November to January, the berries must be picked directly from the plant and and come from wild flora or cultivation that comes as close as possible to spontaneous conditions, without the use of fertilizers or pesticides.
The production process of Sardinian Myrtle Liqueur involves steeping myrtle berries in alcohol for a variable period of time, usually several months. Then the liquor is filtered and mixed with water and and sweeteners such as sugar or honey.
Myrtle liqueur from Sardinia has special digestive properties and is usually consumed cold. Its alcohol content ranges from a minimum of 28% to 36% vol.
To make Sardinian myrtle liqueur, the berries are left to steep in a hydroalcoholic solution with a minimum alcohol content of 40 percent for a period of at least 15 days in stainless steel infusers. The alcohol used must be classified according to current regulations. No preservatives, flavorings, colorings or any other products are allowed to be added, and no other distillates may be used.
Production of the liqueur involves steeping the flowers, pressing the berries and filtering the mixture. The result of the combination of pressed flowers and berries forms the basis for making the liqueur. The final product is then stored for up to 24 months, starting on December 31 of the harvest season. The liquor is sweetened with sugar or a mixture of sugar and honey, with the latter not to exceed 15 percent of the weight of the sweetening mixture.
The Red Myrtle Liqueur of Sardinia
Sardinian Red Myrtle Liqueur is deep red in color and has an intense aroma of myrtle, with hints of herbs and spices. The flavor is delicate and pleasant, with a slight bitterness and a lingering aftertaste of myrtle. It is ideal to enjoy as a digestive or to accompany typical Sardinian sweets, such as seadas or pardulas.
White Myrtle Liqueur from leaves of Sardinia
Sardinian White Myrtle Liqueur is a variation of the traditional Sardinian Red Myrtle Liqueur, which is distinguished by being made from myrtle leaves instead of berries. The production process involves harvesting the myrtle leaves, which are then macerated in alcohol for a variable period of time, usually several months. Then the liquor is filtered and mixed with water and sugar.
White Myrtle Liqueur from Sardinian leaves has a light yellow color and a delicate, fresh myrtle aroma with notes of herbs and spices. The flavor is delicate and pleasant, with a slight bitterness and a lingering aftertaste of myrtle. It is ideal to enjoy as a digestive or to accompany typical Sardinian desserts.
White Myrtle Liqueur from Berries of Sardinia
There is also a variant called "White Berry Myrtle Liqueur" from Sardinia that is similar to traditional myrtle liqueur but is made from the depigmented berries of the myrtle plant. These berries do not have the blue-black color typical of the berries used to produce Red Myrtle, but are tending toward white. Again the berries are processed by hand and macerated in alcohol for a variable period of time usually several months, after which they are filtered and mixed with water and sugar. Myrtle Liqueur from white berries has a milder taste than traditional myrtle liqueur.
On Bevisardo.it we have selected for you the most representative Sardinian Myrtle Liqueurs symbolizing the tradition and culture of the island.