Every autumn, a very special moment arrives at the Marimurtra Botanical Garden: the harvest of myrtle berries. These small violet fruits, sourced exclusively from <em>Myrtus communis</em>, are the base of the artisanal liqueur Myrtus, crafted by Antonio Membrives of Laviret, and available at the garden shop.
This year, an exceptional harvest has been achieved: nearly 18,000 myrtle berries have been collected, the equivalent of approximately 18 kilos.
From plant to bottle: a three-month process
Once collected, the berries are spread out on a mat and the liqueur-making process begins. From fresh fruit to a bottle ready to enjoy, approximately three months go by.
1. Maceration in alcohol
The fruits are left to macerate in wine alcohol for 45–50 days, the time needed for them to release all their aromas.
2. Adjustment of alcoholic strength
The maceration initially uses alcohol at 96°, which is later reduced to 23° by adding water. The product is then left to rest so the flavours can harmonise.
3. Adjustment of sugar
When the alcoholic strength is optimal, the necessary amount of sugar is added to achieve the desired balance between intensity and sweetness.
4. Filtration and bottling
Once the process is finished, the liqueur is filtered, bottled, and left to rest for one month. This final resting period is essential for Myrtus to acquire its deep and characteristic flavour.
Limited and artisanal production
Each season, approximately 250 bottles of Myrtus are produced — a local liqueur crafted in an artisanal way from the fruits of the Marimurtra Botanical Garden and the expertise of Antonio Membrives (Laviret).
The Myrtus liqueur can be purchased at the garden shop and makes for an aromatic, special, and authentically Mediterranean souvenir.