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Mirto (licòre/-i de murta in Sardinian, licòr di mortula in Corsican) is a popular liqueur in the islands of Sardinia, Corsica and Capraia. It is obtained from the myrtle plant through the alcoholic maceration of the berries or a compound of berries and leaves. Myrtle grows freely in Sardinia, where the liqueur was consumed as part of a local niche market; legend has it that, long ago, Sardinian bandits introduced this particular usage of the plant to the nearby island of Corsica, where the liqueur has also been considered a traditional drink since then.
There are two varieties of myrtle liqueur:
- Mirto rosso ("red myrtle") is made with the berries and is sweet.
- Mirto bianco ("white myrtle") is made from discolored berries or, less commonly, from young leaves.
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