Mirto

Mirto is a traditional liqueur produced primarily in the Mediterranean islands of Sardinia (Italy) and Corsica (France). Its name derives from the Italian and Corsican words for myrtle, the evergreen shrub (Myrtus communis) whose berries and leaves are the key ingredients of the drink. Historically, the use of myrtle for medicinal and culinary purposes dates back to antiquity, and the fermentation of its berries into an alcoholic beverage became common in the coastal villages of the Tyrrhenian Sea during the 18th and 19 century.

The preparation of mirto involves macerating ripe myrtle berries, leaves, or a combination of both in a base spirit, typically a neutral grape or grain alcohol. The mixture is left to steep for several weeks to months, after which it is filtered and sweetened with sugar or honey. Two principal styles exist: "mirto rosso," made with the dark red berries and characterized by a sweet, aromatic profile, and "mirto bianco," produced from the leaves and less sweet, exhibiting a more herbaceous and bitter flavor. Both variants have an alcohol content ranging from 30 % to 45 % ABV, depending on the producer and local regulations.

Mirto is traditionally served as an aperitif or digestif, poured neat into small glasses, but it is also used as a flavoring agent in desserts and cocktails. In Sardinia it is often paired with local cheeses and cured meats, while in Corsica it plays a role in festive customs and is a common souvenir for visitors. The liqueur enjoys Protected Geographical Indication (PGI) status in the European Union, recognising its cultural heritage and the specific production methods tied to the islands. Small artisanal producers coexist with larger commercial brands, maintaining the drink’s popularity both locally and among tourists seeking authentic regional specialties.