Whisky pepper | whole | alc. < 1% vol.

Highly aromatic black pepper from the Indian Malabar coast meets the best single malt whisky from a Brandenburg whisky distillery in an oak barrel. The pepper is placed in whisky for a few weeks and then gently dried to preserve the aromas. Thus, the strong, spicy note of pepper blends with the smoky, soft aromas of whisky. These are released again when the pepper is ground. Whisky pepper goes perfectly with dark meat, especially beef steaks or carpaccio. In addition, you can also combine this extraordinary pepper with completely unusual dishes. Whisky pepper on ripe fruit, or with dark chocolate - why not? Only use the whisky in the mill or mortar, always freshly ground. Flavour: peppery, spicy, intense whisky note Dishes: Dark meats, roasted meat, carpaccio, various pasta dishes, ripe fruits