Paolo Melis and Enrico Diana started Bresca Dorada in 1986, in the wild inland countryside of Sardinia, near Muravera. Both from the city of Cagliari, they met at a bee-keeping course. They started with honey and then became known for their home-made Mirto liqueur sweetened with honey; they now also produce a green Mirto made from myrtle leaves, two citrus liqueurs an amaro, and vermouth all made from local ingredients. Primary Botanicals: Myrtle berries, gentian, artemisia, orange, lemon and mint. Produced from organically grown native Sardinian grapes Nasco and Malvasia del Capidano and individual infusions of mostly wild herbs. Unfiltered and un-colored. Flavors of orange and mirto working in unison with the bitter roots form a unique, island-driven take on a dry vermouth. It can be substituted as such and works well in any cocktail containing citrus.
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