Myrtle liqueur · 33% vol
Perla Nera
Wild myrtle, as deep as a rare pearl.
Balsamic Deep Wild 50 cl
22,90 €50 cl · Italy
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The storyTwenty years of myrtle
Twenty years of myrtle
on a volcano.
It all began with a Sardinian grandfather and a bet: bringing the myrtle of his homeland to the foot of Mount Etna. In over twenty years of volcanic soil, those plants have developed a character found nowhere else.
Perla Nera is made only from there: myrtle berries from our own plants, infused for 40 days and crafted in our workshop. A niche production that cannot be replicated.
Product details
Strengthapprox. 33% ABV
Size50 cl bottle
Raw materialMyrtle berries from Lavyra's own plants
OriginOwn production · slopes of Mount Etna
Infusion40 days
PurityNo artificial flavourings or colourings
Tasting notes
EyeImpenetrable plum purple, almost black.
NoseMyrtle berry, Mediterranean scrub, resin and dark spices.
PalateDeep and balsamic, with an elegant tannic texture.
FinishLong, warm, mineral: the signature of volcanic soil.
How to serve
−18 °CStraight from the freezer, dense and velvety
NeatThe digestif par excellence
MixedIn a sour or an old fashioned
PairingsBlue cheeses, 70% dark chocolate, Almond pastries, Vanilla ice cream
CocktailsTwo ways
Two ways
to mix it.
Perla Nera
Etna Sour
- Perla Nera5 cl
- Sicilian lemon juice2 cl
- Agave syrup1 cl
- Fresh egg white1
Dry shake for 15 seconds, then shake with ice. Serve in a coupe: the foam lifts the myrtle's minerality.
Perla Nera
Volcano Old Fashioned
- Perla Nera6 cl
- Herbal bitters2 dashes
- Cane sugar1 tsp
- Orange peel1
Dissolve sugar and bitters, add ice and Perla Nera, stir for 30 seconds. Flame the peel over the rim.