Whisky pepper, pepper blend of spices | -

Highly aromatic black Tellichery pepper from the Indian Malabar Coast meets best Bourbon Whisky in oak barrels. The pepper is soaked in whisky in our own factory for at least 7 days, turned several times a day, drained and immediately packaged only so the strong whisky pepper aroma is preserved. By inserting the pepper into whisky, it receives an alcohol content of 8.9% vol. The moisture is about 32% - so it is very soft and can even be easily rubbed between the fingers or well crushed in a mortar. Due to the high alcohol content the pepper has a very long shelf life (approx. 2 years). This exquisite pepper must be stored airtight, dry and dark so that it does not lose its aroma and cannot change. Best stored in the buckets of the Biova GmbH or in a closed glass at a dark place. Whisky pepper is a perfect accompaniment to dark meats, especially short roasted beef steaks or carpaccio. In addition, this extraordinary pepper can also be combined with completely unusual dishes. Whisky pepper on ripe fruit or with dark chocolate - why not? Use the whisky only in a mill or mortar, always freshly ground. Flavour: peppery-aromatic hot, intense whisky note Dishes: dark meats, short roasts, carpaccio, various pasta dishes, ripe fruits