The myrtle liqueur, simply called myrtle or red myrtle, is a popular Sardinian liqueur obtained by alcoholic maceration of ripe myrtle berries.
The best time to taste it ranges from 1-2 months after its preparation (for those who appreciate black-purple pigmentation and astringent taste) to 6-15 months (for those who appreciate a more amiable and velvety liqueur). For its properties, Mirto from Sardinia fits among the digestives and therefore should be drunk after meals. The best way to appreciate it is to consume it frozen, poured from bottles kept in the freezer.