Mirto is a liqueur with an alcohol content of 28-35%, made from myrtle berries. It originates from the Mediterranean regions of Italy and France, particularly Sardinia and Corsica.
Types and styles
There are two main varieties of Mirto: Mirto Rosso, made from ripe dark berries containing anthocyanin pigment, and Mirto Bianco, made from uncolored berries or sometimes young leaves.
How it is made
The liqueur is produced by macerating ripe myrtle berries, sometimes with added myrtle leaves. Freshly prepared Mirto is dark purple, almost black, but develops ruby-red hues after several months of storage. After 1-2 years, the color changes to brown and its quality significantly deteriorates.
How it is served
Mirto is preferably served chilled and is most commonly consumed after meals as a digestif, though it is occasionally served as an aperitif before meals.
Adapted from the Russian Wikipedia article Мирто (ликёр), available under CC BY-SA 4.0.