The Filu ‘e Ferru, the Sardinian spirit. Some call it “Abberdente”, the scalding water, the water that burns. Traditional Sardinian pomace spirit, used for hundreds of years by the monks as a remedy, in 1874 is banned by the Savoy government. The homemade distillation for commercial purposes becomes illegal. It will be Sardinian women that begin to secretly produce the water that burn, burying and hiding it in holes in the ground. They used to tie a metal wire to the neck of the bottle in order to not lose the product, making it pop up from the ground.
The Myrtle, from 1998 it has become a PAT (Prodotto Agricolo Tradizionale), a Traditional Agricoltural Product and it has been included in the official list of traditional products under the name of Mirto di Sardegna (Sardinian Myrtle), produced according to the rules.
Obtained from the maceration of myrtle berries with the only addition of sugar or honey. A symbol of the Sardinian gastronomic tradition, an emblem of the Sardinian hospitality culture.
But also Sambuca, Chocolate liqueur, Limoncello liqueur, Vedova Nera Licorice liqueur, Myrtle cream, and Limoncello cream.
