Tomato brings subtle acidity, freshness, and natural umami to liqueurs, creating an intriguing savoury dimension. When infused carefully, it adds depth without overt sweetness, balancing sugar and alcohol with a clean, vegetal note. Tomato works well with herbs, spices, or citrus, especially in experimental or culinary-style liqueurs. It adds structure, originality, and a modern edge that surprises the palate.
Fresh umami aroma, mild acidity, green savory notes.
Adds savory depth for culinary or Bloody Mary-style liqueurs.
Use chopped ripe tomato; 300–500 g per 1 L. Infuse 1–3 days in vodka.
Celery, black pepper, chili, herbs.
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