{"id":1066,"date":"2025-11-20T15:06:04","date_gmt":"2025-11-20T14:06:04","guid":{"rendered":"https:\/\/marimurtra.cat\/harvesting-myrtle-berries-how-the-myrtus-liqueur-is-made\/"},"modified":"2025-11-20T15:06:04","modified_gmt":"2025-11-20T14:06:04","slug":"harvesting-myrtle-berries-how-the-myrtus-liqueur-is-made","status":"publish","type":"post","link":"https:\/\/marimurtra.cat\/en\/harvesting-myrtle-berries-how-the-myrtus-liqueur-is-made\/","title":{"rendered":"Harvesting Myrtle Berries: How the Myrtus Liqueur Is Made"},"content":{"rendered":"

Every autumn, a very special moment arrives at the Marimurtra Botanical Garden: the harvest of myrtle berries<\/strong>. These small violet fruits, sourced exclusively from <em>Myrtus communis<\/em><\/em>, are the base of the artisanal liqueur Myrtus<\/strong>, crafted by Antonio Membrives of Laviret<\/strong>, and available at the garden shop.<\/p>\n

This year, an exceptional harvest<\/strong> has been achieved: nearly 18,000 myrtle berries<\/strong> have been collected, the equivalent of approximately 18 kilos<\/strong>.<\/p>\n

From plant to bottle: a three-month process<\/h4>\n

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<\/strong> go by.<\/p>\n

1. Maceration in alcohol<\/h5>\n

The fruits are left to macerate in wine alcohol<\/strong> for 45\u201350 days<\/strong>, the time needed for them to release all their aromas.<\/p>\n

2. Adjustment of alcoholic strength<\/h5>\n

The maceration initially uses alcohol at 96\u00b0<\/strong>, which is later reduced to 23\u00b0<\/strong> by adding water. The product is then left to rest<\/strong> so the flavours can harmonise.<\/p>\n

3. Adjustment of sugar<\/h5>\n

When the alcoholic strength is optimal, the necessary amount of sugar is added to achieve the desired balance between intensity and sweetness.<\/p>\n

4. Filtration and bottling<\/h5>\n

Once the process is finished, the liqueur is filtered<\/strong>, bottled<\/strong>, and left to rest for one month<\/strong>. This final resting period is essential for Myrtus<\/em> to acquire its deep and characteristic flavour.<\/p>\n

Limited and artisanal production<\/h4>\n

Each season, approximately 250 bottles<\/strong> of Myrtus<\/em> are produced \u2014 a local liqueur crafted in an artisanal way from the fruits of the Marimurtra Botanical Garden and the expertise of Antonio Membrives (Laviret)<\/strong>.<\/p>\n

The Myrtus<\/em> liqueur can be purchased at the garden shop and makes for an aromatic, special, and authentically Mediterranean souvenir.<\/p>\n