The roasted pineapple basilicum exoticum arranged rum cooked by the Lille-based Arhumatic is one of their best sellers!
The "homemade" basil-based cane sugar syrup is used during the pineapple baking process. It is then reused, replacing the simple syrup usually used to make rhum arrangé.
The white agricultural rum used is Damoiseau 40° (Guadeloupe) which brings the freshness of the cane to the preparation.
Nico's tasting notes
The nose immediately sets the tone, with a generous, almost "culinary" profile. The basil is in place, green and freshly cut, like a bouquet under the nose. The pineapple is impregnated, developing a sweet juice. The recipe is original and engaging.
The palate is round but not too sweet, which is particularly pleasant in this category. In contrast to the nose, pineapple dominates here, pouring out its sweet, concentrated juice. Basil quickly comes to the fore, adding a pleasant perfume to the fruit. The combination works very well, adding a welcome touch of freshness and flavor. The finish is distinctly sweeter.
"An original and successful combination of aromatic and exotic fruit...".
