Arranged rum roasted hazelnuts, Espelette chilli pepper and honey: ay caramba !
Dry roast 100g of hazelnuts. Once well roasted, transfer them quickly into a litre of white agricultural rum so that the aromas are released in the rum rather than at home! You can choose between one or two Espelette peppers, fresh or dry depending on the season (fresh peppers are available between August and October on the Basque coast). Complete with a honey of your choice, a chestnut or fir honey for those who like strong flavours and a full-flowered honey for a sweet but less typical taste.
The fresh chilli pepper will infuse faster, taste it more often.
You can take pruned hazelnuts for those who don't want to have old skins that float, but still taste good!
The hazelnut honey pepper rum has pretty coppery highlights. His body is average and his nose aggressive and intense. It develops woody flavours (sandalwood, oak, dry fruit, tannin).
There is a variant with chocolate but I have not yet tested it. Chocolate arranged rums are among the most difficult to succeed, no doubt we will find a recipe on this site soon... Enjoy the Arranged rum roasted hazelnuts, Espelette chilli pepper and honey recipe!