Eau de Myrte — Myrtle Distillate and Berry Preservation

Corsica, France — Myrtus communis dominant from sea level to 600m; used in charcuterie, game, and liqueur production

Myrtus communis from the Corsican maquis produces both the distillate (Mirto di Corsica liqueur) and preserved berries for cooking. Three preparations: (1) cold maceration of berries in marc for 60 days for the liqueur base; (2) salt-preservation of fresh myrtle berries for cooking; (3) decoction of myrtle leaves and berries in water as basting liquid for roasted game. The dark ripe berry is sweet and resinous; the green unripe berry is bitter. Corsican charcuterie-makers add dried myrtle berries to Figatellu IGP seasoning.

Resinous, fruity-juniper, slightly eucalyptus at high concentration. Bridges charcuterie, game, and liqueur traditions.