Card Bitter
Liquor created by the ability of the Sardinian shepherds, obtained by the
cold alcoholic infusion of the Card roots with the addition of sugar or
honey. Drunken after the meal.
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Arbutus
It is obtained from the cold alcoholic infusion of reep fruit. The colour
is slightly rosé and it has a delicate flavour.
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Indian fig
Reep fruit especially sweet ones, enriched with honey or sugar, then put in
cold infusion in alcohol. This liquor is yellow, with delicate flavour and
with a gradation that fluctuates between 21 and 25 degrees.
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Filu e'ferru
Aqua vitae that takes its name from a practice used in the past to hide the
distilled product: the aqua vitae is put in a container which was put into
the earth. To individualize its position a piece of iron fil was bound
around it. It is obtained by special kinds of grapes.
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Grappe
It is obtained by special kinds of grapes, such as: Cannonau, Vernaccia,
Vermentino, Malvasia, Muscatel.
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Lemon
Obtained by the cold infusion of green lemon bark in alcohol, with the
addition of honey and sugar. Of yellow-green colour; very refreshing
especially in warm summer nights.
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Myrtle
Undoubtedly the most well-known Sardinian liquor that dues its success to
the homonym plant. It is obtained by cold infusion with the addition of
honey or sugar of the small black berries of the plant or of its leaves.
It must be served cold as aperitif or digestive.
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Villacidro
The most important component of this liquor is the anise essence. It's
produced in the white and yellow version - this last colour is due to
saffron. Excellent as aperitif or digestive, often used to trim typical
Sardinian sweets.
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