🥃 Mirto

Mirto is a liqueur obtained by steeping myrtle berries (Myrtus communis) in alcohol and then sweetening. Myrtle is an evergreen shrub of the Mediterranean scrub, and most mirto is made in Sardinia, where it is served after meals. The protected name 'Mirto di Sardegna' applies only to the island liqueur.

Red and white. The better-known red version, mirto rosso, is made from ripe dark berries: it has a ruby colour, an aroma of berries and scrub, and a sweet taste with light bitterness. Less common is mirto bianco, made from pale or young berries, leaves and shoots; it is amber, less sweet and more herbal.

How it is made. According to Italy's national tourism portal, the berries are lightly dried and steeped in ethyl alcohol in dark glass; the infusion stands in darkness for about 40 days, taking on colour and aroma. It is then blended with sugar syrup. Industrial mirto with the protected name must contain at least 150 g of berries per litre.

Myrtle in culture. The Sardinian specification notes that myrtle was sacred to Venus, and on the island the liqueur has long been made at home, for the family and as a gift for guests. Myrtle leaves are still wrapped around roast meat, and the berries are added to marinades.

Why this matters to you. The word 'mirto' alone does not guarantee an island or a recipe; the protected name is only 'Mirto di Sardegna'. Mirto is a liqueur, so it contains a lot of sugar, and its strength is usually 28–36% ABV. WHO reminds that there is no safe level of alcohol consumption.