Bresca Dorada
About Bresca Dorada:
Paolo Melis and Enrico Diana started Bresca Dorada in 1986, in the wild inland countryside of Sardinia, near Muravera. They were both from the city of Cagliari, and had met at a bee-keeping course. They started with honey, of course, and other bee-related products, then became known for their home-made Mirto liqueur; they now also produce a green Mirto made from myrtle leaves, two citrus liqueurs and an amaro, all made from local ingredients in a very ‘green’ facility.
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Spirits:
Mirto di Sardegna
Wild myrtle bushes grow all over the island of Sardinia. Their berries are fruity in flavor but also distinctively spicy, sometimes used in cooking in place of pepper. Mirto, the classic liqueur and digestivo from Sardinia, made from an infusion of myrtle berries in alcohol with sugar added. Bresca Dorada’s Mirto berries are harvested by hand in the inland parts of the island, mostly from wild plants with a small amount of cultivated fruit. The harvest takes place between November and January; the berries are macerated in pure grain alcohol for at least three months, to give a slow and complete extraction of aromatic substances. The only additions are sugar, honey (up to 10% of the sweetener, more would give too much of a honey flavor) and water (to reach the right proof for drinking).
I love a glass of this after dinner as a digestivo, and is a very useful ingredient in craft cocktails. The flavor is fruity, spicy, and very distinctive, not too sweet.
Bresca Dorada Mirto is different from many other examples of Mirto for a variety of reasons.
- More berries are used than is normal, around 200 grams (almost half a pound) for every liter of product.
- Honey is used for part of the sweetening, which allows less sugar to be used (as honey is sweeter than sugar).
- It is completely natural, with no added flavoring, coloring (such as caramel) or stabilizers.
Mirto Verde
Mirto Verde is a rarer liqueur than classic Mirto. It is made of freshly hand-harvested myrtle leaves and flowers from the inland part of Sardinia known as Sette Fratelli, around the estate. (The leaves must come from close to the estate because they must be infused immediately after picking.) The leaves are infused in pure grain alcohol for at least two months for a slow and complete extraction of aromatic substances. The only additions are sugar, honey (up to 5% of the sweetener, more would give too much of a honey flavor) and water (to reach the right proof for drinking). Myrtle leaves are used in Sardinian cooking, for example to flavor suckling pig, and they are spicy and said to be reminiscent of orange. Bresca Dorada’s Mirto Verde is subtle, distinctive, and very flavorful, with a long savory finish. Great after dinner or in cocktails.
Mirtamaro
Mirtamaro is an amaro (bitter liqueur) made mostly of Sardinian botanicals infused in pure grain alcohol then blended with both green and red Mirto. This is a very complex, balanced drink, with notes that are reminiscent of licorice, mint, forest-floor and maybe a hint of citrus. I drink amaro after dinner as a digestivo, but it can be a very useful addition to craft cocktails, too. On the Entirely Arbitrary Amaro Bitterness Scale we grade this 7/10.
arangiu
This Sardinian version of an orangecello is brimming with pure orange essence and freshness. Made with local oranges peeled entirely by hand. Sip it after dinner, or use it as an orange liqueur replacement in your favorite cocktail. We particularly enjoy it with brandy in a Sidecar adaptation. Store cold and consume within 2 months for best quality.
Limoncello
This Sardinian twist on Limoncello reminds of me of drinking fresh squeezed lemonade as a kid. It is delightfully bright and tastes and smells just like fresh lemons. Store cold and consume within 2 months for best quality.
vermouth
This utterly unique vermouth is a little bit bianco and a little bit extra dry and can be used in cocktail recipes calling for either, or on its own as a vino amaro. The creamsicle, orange and bitter notes from the gentian and mirto add distinction to any drink, and work particularly well when citrus is involved. And it makes for just as good a food pairing as a cocktail ingredient - try it with a cheese plate or laksa.