Mirto – the Sardinian seducer
Mirto is THE Sardinian “Grappa”, made with the fruits of the Myrtle shrub.
After flowering, the myrtle bears short-stemmed, blue-black, about currant-sized fruits. The fruits are edible. The home of the myrtle is the Mediterranean area
In Sardinia, this liqueur is simply part of every meal or social get-together. There are two variants: The Mirto Rosso (red Mirto), the sweetness, is made from the berries of the myrtle bush, for the Mirto Bianco (white Mirto), the dry, the Sardinians use leaves and flowers of the myrtle.
The myrtle is a typical plant of the Mediterranean scrub. It is an evergreen shrub that belongs to the botanical family of the Myrtaceae. In Italy, the plant is widespread in the coastal areas of the south and on the islands. It is particularly common in Sardinia. Here the famous liqueur, the Mirto, is made from their berries . However, the plant is not only used in this regard, but also used for light therapeutic applications due to its exceptional medicinal and aromatic properties.
History
Mirto has been known in these areas since ancient times. The recipe, as it is known today, dates back to the 19th century, when many families soaked myrtle berries in a mixture of water and alcohol. In 1994, thanks to the work to protect and improve local products promoted by the Association of Producers of Mirto from Sardinia, the liqueur received its own name and production specification.
The recipe
The Mirto is made from the ripe myrtle berries, pure, 96 percent alcohol, sugar (partly also honey) and water. It has a color that ranges from black-violet to ruby-red, depending on aging. It has an alcohol level between 28 and 36 percent and is mainly drunk cold. Sometimes it is even stored in the freezer and served ice-cold. Mirto is said to have a digestive effect, which is why it is often drunk after eating. In the production of “Mirto di Sardegna tradizionale” it is forbidden to add preservatives, flavourings or colours or other additives to the liqueur. The use of distillates other than pure alcohol is also prohibited. The Mirto has a shelf life of two years, but then it should be drunk at the latest. This also applies to the homemade Mirto, which clearly loses quality after two years.
Mirto di Sa Contissa
We also have myrtle shrubs, so it goes without saying that we also make our Own Mirto (rosso). To try it is available after lunch on our Azienda, to buy also, but also in ticino.