Gepp's Whiskey Pepper

Highly aromatic black Belem pepper, named after the Atlantic port in Brazil from which it starts its journey to Europe, meets the best single malt whiskey from a Brandenburg whiskey distillery in an oak barrel. The pepper is placed in whiskey for a few weeks and then gently dried so that the aromas are preserved. The strong, spicy, light caramel note of the pepper combines with the smoky, soft aromas of the whisky. These are now released again when the pepper is ground. Fits well with: Whiskey pepper goes perfectly with dark meat such as steak, with grilled meat but also with carpaccio. For purists, pure joy with fresh pasta, a good dash of olive oil and some parmesan. This is important to us: Pure natural product from Brazil. Whiskey pepper has an intense taste and should only be used in small quantities.