Vicario, Mirto Liqueur, NV

Mirto is Sardinia’s signature liqueur—a deeply aromatic spirit made by macerating wild myrtle berries in alcohol, then sweetening to balance the berry’s natural tartness. Vicario crafts their version in the traditional Sardinian method, using hand-harvested wild myrtle berries gathered from the island’s macchia scrubland—the dense, aromatic coastal vegetation that gives Sardinian herbs their distinctive intensity. The berries macerate for weeks, extracting deep purple color, balsamic notes, and the herbaceous complexity that makes mirto one of Italy’s most distinctive digestivi. Serve well-chilled after dinner—the cold temperature tames the sweetness while amplifying the aromatic berry and herbal character. This is a liqueur with genuine sense of place: the wild myrtle’s flavors are impossible to replicate outside Sardinia’s unique coastal climate and soil. At once sweet, bitter, herbal, and fruity, mirto occupies a unique space in the Italian liqueur tradition—more complex than limoncello, more approachable than amaro, and entirely its own thing.