Mirto (liqueur)

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Mirto Rosso

Mirto bottle

The Mirto ( Sardinian licore de murta , Corsican licòr di mortula ) is a liqueur that is produced and drunk on Sardinia , but also on Corsica and some Dalmatian islands. There are two variants:

• The Mirto Rosso 'red Mirto' is a sweet liqueur, it is made from the berries of the myrtle .
• The Mirto Bianco 'white Mirto' is a dry liqueur made from the leaves and flowers of the myrtle .

In Italy in the southern part of Tuscany , in the Maremma , the sweet and very aromatic Mirto di Maremma is made by hand. It has an alcohol content of 30%. It is best to drink this liqueur cold.

Also on some Dalmatian islands ( Brač , Hvar ), a stomach liqueur of the same name is made from the fruits of the myrtle ( Martina in Croatian ). About 70 grams of ripe myrtle berries are "placed" on one liter of Grappa (Croatian: Lozovača ). After a ripening period of at least three months, the originally clear Lozovaca becomes a deep black, tar-colored liqueur, with a large part of the original alcohol content remaining in the berries, so that the Martina usually does not contain more than 30% alcohol.