It was mysteriously dark and inviting. I watched as the last tremors of ripples eased to a glassy calm on the surface of the cobalt-colored liquid. I’d requested a local digestivo from the attentive waiter, something unique to the beautiful island of Sardinia. He smiled – Torno subito! A delicate glass filled with mirto was ceremoniously placed before me with assurances I would love this special herbal concoction. I did. 

Amalfi has its limoncello, Lombardy has its amaretto, Emilia Romagna has its nocino, and certainly every region on the peninsula stakes a claim to having the best grappa. It would seem, however, that Sardinia is content to allow mirto to be not as known as its continental cousins, a bit of a mystery like so many of the island’s ancient secrets.