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Sardinian Myrtle is synonymous of traditional liqueur, the unique flavour and colour of myrtle liqueur are due to the myrtle plant fruit, "Myrtus communis", which produces blue-violet berries, making it a unique liqueur. The organoleptic characteristics are present in the skin of the berries that give the colour to the liqueur, while the tannins present in the pulp, are responsible for the astringent taste and volatile compounds that give the liqueur its exclusive flavour. Gastronomic pairings: thanks to its properties, the Myrtle of Sardinia is included among the digestive so it should be drunk after a meal, even if it is often used as an aperitif. The best way to appreciate it is frozen, poured from bottles stored in the freezer.