Highly aromatic black peppercorns from the Indian Malabar coast meet single malt whisky. After spending quality time in an oak barrel for a few weeks, the peppercorns are gently dried to preserve the spicy and smoky aromas of the pepper and whisky. Whisky pepper pairs perfectly with dark meat, especially burgers, roasts and steaks. Whisky pepper on ripe fruit, or with dark chocolate - why not?
