What are common mistakes when making Eau de Myrte — Myrtle Distillate and Berry Preservation?

1. Macerating in warm conditions — bitter result. 2. Using unripe berries for liqueur. 3. Under-salting preserved berries — fermentation. 4. Over-decocting the baste — becomes bitter.

What ingredients should I use for Eau de Myrte — Myrtle Distillate and Berry Preservation?

Myrtus communis (Corsican maquis variety; dark ripe berry for liqueur; salt-preserved berry for cooking; leaf decoction for game baste); marc de Corse for maceration base

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— Corsican

Eau de Myrte — Myrtle Distillate and Berry Preservation

Corsican Preserved And Distilled Preparation

Eau de Myrte — Myrtle Distillate and Berry Preservation

I · Origin

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

II · Description

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.

III · The Thread

Sardinian
Greek

IV · Flavour Context

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

I Charcuterie Corse — Prisuttu, Lonzu, Figatellu II Maquis Herbs & Wild — Nepita, Immortelle, Myrtle III Seafood & Bottarga — Poutargue, Aziminu IV Soups & Stews — Minestra, Stufatu, Aziminu V Chestnut Canon — Farine de Châtaigne & Pulenda VI Fromages Corses — Brocciu AOP & Aged Island Cheeses VII Pastries & Sweets — Canistrelli, Fiadone, Falculella VIII Wild Game & Boar — Sanglier, Tianu, Civet IX Wines & Fortified — Patrimonio, Ajaccio, Cap Corse X Ceremonial & Festival — Easter, All Saints, Christmas

VI · Sensory Tests

visual: Dark purple-black liqueur with clear legs; preserved berries dark and plump