Two less native ingredients form the basis of this highly aromatic distillate. On the one hand Finger limes, which visually resemble rather sour pickles, but have plenty of essential oils and whose acidity has a subtle bitter undertone, and on the other hand Timut pepper, which in addition to the usual spiciness still comes with citrus notes and also a grapefruit-like bitterness. 

The aim is to create a delicate but aromatically opulent product that can be used precisely as a basis for refreshing drinks. 

Preparation:

Carefully crush or grind the pepper, cut the finger limes into slices about 1 cm thick and add both to the evaporation flask. Then pour in the rum - this should be done in this order, because if the filler neck or the funnel is already damp through the rum, the pepper in particular is difficult to maneuver into the flask. 

Then distill the mixture at 120 rpm and at 45 degrees in a heating bath. The boiling point is to be expected at approx. 175 mbar, so from 220 mbar the pressure should be gradually turned down to an end point of 60 mbar. 

The product obtained convinces with a powerful nose full of essential citrus oils and a very present deep lime taste, which ends with a tingling, slightly bitter aftertaste. 

This re-distillate is an extremely versatile base spirit for any refreshing summer drink and leaves plenty of freedom, for example, in variations of the classic daiquiri or various rum-based long drinks.

Have fun experimenting & cheers

P.S.: As a fundamental principle, the final (re)distillate should be lowered to maximum the alcohol concentration of the initial distillate before being used. For one thing, to be as safe as possible in terms of legal uncertainties, and for another, because it brings you significantly closer to the optimum drinking strength.

In most cases, we bring our distillates to 40% by volume, except when the initial product is lower in alcohol content or for aromatic purposes we would like to work in a different range.