Mirto Bianco is a Myrtle Liqueur of Sardinia made from the infusion of myrtle leaves produced by the company Silvio Carta of Zeddiani in Sardinia.
White Myrtle liqueur light in color with greenish-yellowish highlights. The nose expresses multiple scents; in addition to the notable presence of myrtle essential oil, other aromas typical of Mediterranean maquis herbs, such as thyme, laurel, sage, rosemary, and mastic tree, are perceived.
In the mouth, all these fragrances mingle in a very elegant embrace of myrtle with an enveloping and engaging flavor with vegetal notes. A very refined bittersweet tug-of-war, leading toward an extremely delicate finish full of Mediterranean returns.
Tasting cold is recommended.
Some interesting facts about Silvio Carta White Myrtle
Immediately after the war, at the height of economic development in Baratili San Pietro, there was a custom for each family to raise low court animals. With the exception of the pig, which was fattened for slaughter in early November.
On that occasion it was customary to bring relatives and friends “sa mandada,” which consisted , as it is currently called, of sharing a portion of the pig with the people closest in everyday life. In his family, Elio was in charge of making deliveries. Around the Christmas holidays, after eating the lard and the various sausages obtained, people would move on to eating the meat.
In cooking it, Helium’s mother covered it with myrtle leaves for flavor. The myrtle leaves had to be brought by her husband Silvio, who bellowed at every request, and his wife punctually told him: you’ll see, sooner or later I’ll give you a nice surprise.
And one day came the surprise, it was a liquor that introduced him as “white myrtle” and that struck Silvio very favorably. Thus he found himself sipping the liquor with a white color with greenish-yellowish highlights, a strongly balsamic scent with an intense reminder of myrtle flowers, and a very exquisite, delicate and savory flavor.
He then asked his wife how he had obtained it, and she explained that he had used some leaves of the myrtle tree that were left over from the preparation of the meat and steeped them in the distillate, which he produced, and after two months of infusion he separated the liquid part, to which he added sugar, from the leaves. Thus in the Carta family “White Myrtle” was born, which is still produced according to the ancient tradition.