Tremontis Mirto di Sardegna

It is obtained from the myrtle plant through the alcoholic maceration of the berries or a compound of berries and leaves.[2] Myrtle grows freely in Sardinia, where the liqueur was consumed as part of a local niche market, in two varieties: the one with black berries and the other one with the white ones; 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.[3]