Description

What is whisky pepper?

Whisky pepper is a fantastic variety of pepper for preparing high-quality meals at home! Whisky pepper is a unique blend of black Malabar pepper and whisky. This pepper offers a unique and novel taste experience.

Whisky pepper is produced in Germany, where the peppercorns are gently steeped in whisky. During this process, the black pepper is transformed into a marvellous taste experience. Whisky is a superb rye distillate, with its roots primarily in the Anglo-Saxon region. Thanks to its original and distinctive flavour, our whisky pepper is a fantastic addition to any gourmet chef’s toolkit.

What is whisky?

Let’s talk a little about whisky itself; since it gives Malabar black pepper such a fantastic flavour, it would only be fair to introduce this drink a little.

Whisky is an amber-coloured distilled spirit made from fermented grain (often rye, wheat, maize or barley). Before bottling, most whiskies are matured in hardwood casks and have an alcohol content of at least 40 per cent by volume (ABV). The numerous varieties of whisky are usually distinguished by their country of origin, the type of grain used, the blending method or the ageing process. Although the flavour of each type of whisky is different, whisky is often described as having warm, peppery, sweet, toffee-like and toasty notes.

The best-known types of whisky are:

• Scotch whisky from Scotland
• Bourbon from the USA
• Irish whisky from Ireland
• Canadian whisky from Canada
• Japanese whisky from Japan
• Rye whisky (particularly peppery)
• Blended whisky (a blend of different whiskies)

What does whisky pepper taste like?

Making whisky pepper gives black pepper – which is otherwise rather bland and ordinary in flavour – a whole new dimension.

After soaking for a few days in excellent whisky, the black Malabar pepper loses some of its potency. However, this gives rise to a completely fresh and distinctive flavour. After soaking in whisky, the pepper absorbs 2% of the alcohol and takes on new aromas.

The whisky balances the pepper, whilst also adding a touch of smoothness and sweetness, making this pepper an excellent accompaniment to meat and fish. The subtle peppery sensation and the distinctive, striking flavour of the whisky are what make whisky pepper so unique.

How to use whisky pepper?

We recommend whisky pepper for more experienced cooks and foodies, as its distinctive flavour can make it a little tricky to pair with dishes. However, anyone who dares to experiment with whisky pepper is more than welcome to do so (we’ve also included a delicious steak recipe at the end of this post). This pepper enhances the flavour of meat, fish and chicken with a blend of pepper, spices and whisky.

Use whisky pepper to turn a lovely rib into a restaurant-quality dish at home! We also recommend pairing the fresh flavour of whisky pepper with carpaccio and a tasty venison steak.

Grind or crush the whisky pepper just before the dish is ready to be seasoned. That way, you can be sure that the flavour and aroma are as fresh and vibrant as possible.

A lovely recipe to try with our whisky pepper:

Grilled steak with whisky pepper

This is one of those recipes you simply must try with our whisky pepper. Turn your home into a gourmet kitchen and surprise your loved ones by bringing new and exciting flavours to the table.

You’ll need:

• 120ml dry red wine
• Six garlic cloves, chopped
• ½ tsp red chilli flakes
• One tablespoon of Worcestershire sauce
• ½ tsp Inka Sun Salt 
• One teaspoon of whisky pepper
• 45ml whisky
• 2 to 4 strips of steak, about 2–3 cm thick

Method:

• In a small saucepan, mix together the wine, whisky, garlic, chilli flakes, Worcestershire sauce, Inka Sun Salt and whisky pepper.
• Lightly brush the mixture onto both sides of the steak and set aside.
• Place the pan over a medium heat.
• Simmer for 10 minutes with the lid on, stirring occasionally, until the liquid has reduced to about 1/3 of a cup.
• Keep the sauce warm over a low heat.
• Whilst the barbecue is heating up, lightly oil the grill.
• Place the steaks on the barbecue; cook with the lid on until the meat springs back slightly when pressed.
• This usually takes about 5 minutes per side.
• Pour the warm whisky sauce over the steaks.
• Serve immediately and enjoy!