The myrtle liqueur, simply called red myrtle or myrtle, is a liqueur popular in Sardinia and Corsica, obtained by macerating alcoholic myrtle berries or a mixture of berries and leaves. In the common meaning of the term, myrtle liqueur is produced by maceration of pigmented berries ripen. This type refers to the specific term of myrtle red for the color given by the anthocyanins of berries. A different type is the white myrtle generic term that indicates it is a liqueur produced by maceration of the berries is unpigmented obtained by maceration of leaves of young shoots. This liqueur has organoleptic characteristics significantly different from myrtle liqueur itself.