Whisky pepper Single Malt Aged

Description:
To prepare this specialty, the South Indian Malabar pepper "matures" for three weeks, in single malt whiskey of a Brandenburg distillery directly in the barrel. The pepper takes on the sweet-malty flavors of the whiskey through the pickling process. It goes great with short roasted beef, tartar and dark sauces. Whisky pepper also adds an interesting flavor to tropical fruits, such as fully ripe mango, and flambéed desserts.

Usage:
Use the pepper in quantity to taste. You should only use the pepper to season the finished dish.

Ingredients:
Black pepper, whiskey (2%).

Aroma/Flavor:
peppery-hot, sweetish.

Harmonizes with:
Chili, coriander, lovage, celery seed, cane sugar.

Origin:
Germany