Originating in the island region of Sardinia, Myrtle (or Mirto) is a liqueur traditionally served chilled as a digestif, or an after-dinner drink. It is produced either from the leaves (Mirto Bianco) or berries (Mirto Rosso) of the Myrtle plant, which are macerated in sugar and alcohol for several weeks before the mixture is filtered to obtain the liquid. The liqueur itself has a peppery flavor, with notes of allspice, juniper, eucalyptus, and mint, and the Mirto Rosso has a distinctly sweeter flavor than the Mirto Bianco.
In Sardinia, Mirto was used as a tonic, renowned for its healing properties, but developed as a popular digestif. This aromatic liqueur continues to be a favorite in the region where it originated, served in keeping with tradition at the end of the meal in Sardinian restaurants, cafes, and homes. To this day, only the best Mirto is produced from the Myrtle plants that grow in Sardinia.
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