Alghero · Northwest coast

Distilleria del Mirto

The berry gatherers of the coast · Since 1972

Mirto is the house digestivo of Sardinia: dark berries of Myrtus communis, picked in winter, steeped in alcohol, sweetened just enough. The red is the classic; the white, made from the leaves, is rarer and more resinous. After a meal of pecorino and carasau, this is what the island pours.

How it is made

1. 01Wild myrtle berries gathered in winter
2. 02Macerated for weeks in grape spirit
3. 03Sweetened with island honey where the recipe asks
4. 04Rested until the botanicals settle