The strong point of Bresca Dorada’s myrtle liqueur is the use of honey, a far better sweetener than sugar. This allows the right level of sweetness without using excessive amounts of sugar wich is very important because the delicate myrtle flavour isn’t covered up. Honey also gives the liqueur a soft velvety taste.
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The ripe myrtle berries are picked by hand from the many bushes that abound in the island’s countryside.
The pickers certify the times and means of transport and the berries are carefully selected upon arrival.
All operations are carried out with the utmost attention to hygiene, ensuring that the berries retain their freshness.
The myrtle berries stay in the alcoholic infusion for a minimum of three months. Then the infusion is drawn off and the berries are pressed to extract all the flavour.
A syrup of sugar and honey is then added. Filtering is next and the alcoholic content is lowered to 30%.
After an organoleptic test the liqueur is finally ready to be bottled.
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