Mirto (liqueur)

The Mirto is a liqueur that is produced and consumed in Sardinia. There are two variants:

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

The Corsican variant of the Mirto means Myrtei.

In Italy, in the southern part of Tuscany, in the Maremma, the sweet and very aromatic " Mirto di Maremma " hand is established. It has an alcohol content of 30%. Best enjoyed this liqueur cold.

Also on some Dalmatian islands (Brač, Hvar ) is the fruit of the myrtle ( Dalmatian: Martina ) produced an eponymous stomach liqueur. At a liter of grappa ( Dalmatian: lozovaca ) are about 70 grams mature myrtle " placed ". After a maturation period of at least three months from the initial clear lozovaca a deep black, tarry liqueur, which of the original alcohol content in the berries remains a good deal, so that Martina usually contains no more than 30 % alcohol.

• Liqueur
• Agriculture ( Sardinia)