Solanum (Tomato Basil)

THE STORY : Rum is a vehicle for exotic images, of sunshine of the islands, of sharing and tradition. ARHUMATIC wanted to take these evocative themes and place them in a Mediterranean context. A few red tomatoes ripened and dried in the sun, strong and powerful aromas with the fragrance of freshly picked rosemary and basil and to bring a touch of piquancy to the mix, some peppercorns. Here is an audacious recipe for rum which welcomes these new ingredients, allowing them to transmit fragrances which represent happiness.

ADVICE FOR CONSERVATION : The bottle should not be placed in the fridge but served in chilled glasses.

Tasting
	The sun-dried tomatoes lie at the bottom of the bottle, with a golden-brown colour. The basil leaves float. Some Timur peppercorns settle on the basil leaves, others swim in the middle of the bottle.
	At first, a strong smell of sun dried tomato, then of basil. The smells of Summer make one think of a Mediterranean meal amongst friends.
	Firstly, the sun-dried tomato accompanied by basil. A discreet note of rosemary and the flavour of Timur peppercorns which brings balance to this maceration. The texture is a bit creamy and leaves surprising salty notes in this Summer maceration. An invitation to taste it with tapenade toasts will give an atmosphere of holidays in the sun.