Liquore delle Sirene
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Country of Origin: Italy
Location: Lake Garda, Veneto
People: Elisa Carta, Owner
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Liquore delle Sirene is an artisanal Italian liqueur project that captures the spirit of Lake Garda: rooted in history, shaped by landscape, and crafted with patience, integrity, and deep respect for nature.
The project was created by Elisa Carta, a trained sommelier, certified olive oil taster, and devoted herbalist. All of Elisa’s liqueurs are born on Lake Garda and inspired by its gardens, colors, sunsets, and aromas, with many botanicals sourced directly from the surrounding ecosystem. The name Sirene pays homage to one of the lake’s most enchanting locations, Baia delle Sirene (Bay of the Sirens), and the legends tied to its beauty.
Elisa’s connection to botanicals is profoundly personal and multigenerational. She learned the foundations of herbal work from her paternal grandmother, Carlina, who taught her how to harvest, prepare, and transform plants into bitters, amari, and liqueurs. This legacy of knowledge, gratitude, and respect for the natural world forms the heart of Liquore delle Sirene. The recipes themselves are the result of years of research and the careful reinterpretation of traditional family formulas passed down through generations.
Production takes place near Lake Garda using a meticulous, artisanal approach. Each botanical—whether herb, flower, root, or fruit—is infused individually in alcohol before blending, allowing for precision, balance, and layered aromatic complexity. No artificial colors, flavors, preservatives, or chemical additives are used; Elisa’s philosophy is uncompromising in its commitment to letting nature speak without artifice.
A defining influence on the range is Monte Baldo, on the Verona side of Lake Garda, historically known as Hortus Europae—the Garden of Europe—for its extraordinary biodiversity. Elisa has undertaken extensive study of the region’s native flora and sources many botanicals from a new generation of local farmers who are reviving Monte Baldo’s botanical heritage through organic farming, hand-harvesting, and traditional drying methods. While the majority of ingredients are local, a small number of historically important botanicals that do not grow in Italy, such as Chinese rhubarb root, are used in keeping with long-standing Italian liqueur traditions.