1 BOTTLE OF RED MYRTLE SARDINIA. 70 cl. 

From honey to myrtle. From bees to liquor. In the middle the scent of a new recipe, which refers to distant times. Bresca Dorada is a "picturesque" story, as Enrico Diana defines it, one of the two founders of the myrtle distillery who helped make this product famous all over the world. Enrico and Paolo, two boys in their early twenties, meet in Bologna in the early eighties, during a professional course on beekeeping. To unite them is the common passion for bees, which at the end of the course, leads them to move to the open countryside, 17 kilometers from Muravera, not far from the beach, in one of the most tourist areas of southern Sardinia.

We toured the whole province of Cagliari in search of the ideal place to raise bees. Then we arrived in Muravera and here we found a colony of hippies that hosted us for some time. We had nothing but a small Canadian tent to sleep in. One day I returned to Cagliari and I met a friend who sold land in Muravera and, coincidentally, it was exactly where we were staying, "says Enrico.

Thanks to the proximity to Costa Rey and Villasimius, Enrico and Paolo manage to sell the honey they produce in large quantities, until the director of a prestigious tourist village who passes the doors of the company asks the two boys to organize dinners in farmhouse style to its customers. “We organized some dinners and at the end of the meal they always asked us for a liqueur, such as limoncello, Maria Luisa, which was very successful. Having bees - Enrico continues immersed in his story - we had a license for the use of alcohol for the transformation of propolis. We used 5 liters of alcohol per year, but the license was the same as that used by Zedda Piras to produce the liqueur in industrial quantities. Those were the years when the myrtle began to spread. When we arrived in December, we picked the berries and made 300 liters of liqueur: 1600 quarter-liter bottles filled by hand. We already had customers who bought us honey and in a month we sold everything. The following year we collected the myrtle again and made another 10,000 liters of liqueur, which seemed to us a lot: they were ready to be sold. We found a distributor and within three months there was nothing left. Then we started to organize ourselves thinking that if a family takes a few months to consume a jar of honey, a bottle of myrtle, which is worth a lot more commercially, it can be safely consumed on an evening with friends ".

From that moment the history of Bresca Dorada changes direction. Let the bees Enrico and Paolo decide to invest all their energy and profits to create a brand capable of competing with one of the giants of the market: the myrtle Zedda Piras, of the Campari group. To do this, Bresca Dorada decided to focus everything on tradition: no artificial flavors, no type of essence, but only myrtle, water, sugar and a special ingredient, honey. An ingredient that allows you to keep the perception of sweetness unchanged, but that stands out in particular the flavor of the myrtle and its wild aftertaste.

In thirty years of experience Bresca Dorada, a small company with just 15 employees, has grown every year, managing to make its way not only in Sardinia and the rest of the peninsula, but also in the European continent and overseas. All in the name of respect for nature, raw materials and innovation, because as Enrico himself says: "A company that does not invest in itself, it is not true that it remains firm, but goes back". For this reason, for some years, alongside the myrtle, the company's flagship product, other liqueurs have been joined, such as limoncello, arancino, prickly pear and other products such as jams and aromatic salts.