Mirto Pilloni is a top-quality Myrtle liqueur from Sardinia produced by the company Silvio Carta of Zeddiani in Sardinia.
Myrtle Liqueur of Sardinia “Pilloni” has an intense dark brown color with bright violet hues. The nose expresses multiple scents, in addition to the intense myrtle, other aromas of Mediterranean scrub, herbs, bay leaves, sage and jammy plums can be detected.
In the mouth, all these odors mingle in a very elegant and enveloping embrace of myrtle that masters the mouth, subdued by the vegetal notes, in a very refined bittersweet tug-of-war that leads toward a justly dry finish full of Mediterranean returns.
Tasting cold is recommended.
Some interesting facts about Myrtle Pilloni Silvio Carta
Elio’s paternal grandmother, like all elderly people, loved to reminisce about the stories of her past times as well as about her family and the town, Baratili San Pietro, where she was born and raised. Elio was very small but was enraptured listening to how life unfolded in those days and became so involved that he could no longer distinguish reality from fantasy.
The winter of 1939 was terrible both because of the cold and the scarcity of food. Worse than the inhabitants of Bartali San Pietro, those in the foothill villages about 10 km away fared.
Toward the end of December, they were so hungry that they began gathering myrtle berries, first to eat them and then to offer them as an exchange in kind. One day grandmother, in order to preserve them longer tried to put them in water and obtained a decoction, but her children did not like it and to tell the truth, neither did she. Since her husband was distilling vernaccia, she took a measuring cup full of myrtle berries and filled it with the distillate.
The first effect was a furious quarrel with her husband who had been deprived of the distillate, except that she later boasted that she had produced the first myrtle-based liqueur. In remembrance of this historical insight Elio wanted to produce a very high quality myrtle, the Pilloni myrtle, which is produced with the exact same process as then.
You take the myrtle berries and put them inside an infuser and then cover them, loosely, with alcohol, without regard to cost but simply retracing a recipe born of a glimpse of lived history.