Whisky Peppercorns
Ab CHF 20.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Tellicherry pepper from the Malabar Coast, macerated in bourbon whisky. Boldly peppery with sweet, smoky roasted aromas and a pleasant heat.
- Category: Pepper, whole
- Taste: peppery, whisky-warm, sweet and smoky, bold heat
- Use: beef, dark sauces, pumpkin, cheese, nuts, desserts
- Format: 70 g jar, 200 g stand-up pouch
My tip: Grind fresh in a mortar and add to hot dishes only just before serving, so the whisky notes and roasted aromas develop best.
Origin & Story
The base for this pepper is the late-harvested Tellicherry pepper (Piper nigrum) from India's Malabar Coast – one of the most tradition-rich pepper regions in the world. A later harvest gives the peppercorns a particularly bold and complex aroma. At my Manufaktur Funke in Heiden AR, I then refine the pepper through a careful maceration process with genuine bourbon whisky from the USA. This process draws on traditional methods of aromatisation and gives the pepper its unmistakable character.
Highlights
The whisky pepper combines the intense spice of Tellicherry pepper with the sweet warmth and finely smoky nuances of a high-quality bourbon whisky. To do this, the peppercorns are steeped in whisky for at least seven days and turned by hand several times a day so they take on the aroma evenly. They are then gently drained and bottled straight away. The corns have a residual moisture of around 32% and an alcohol content of 8.9% vol. When ground or crushed in a mortar, they release bold roasted aromas, a layered sweetness and a long-lasting, pleasant heat. The exact recipe remains my secret.
Quality
The Tellicherry peppercorns used come exclusively from sustainable cultivation on India's Malabar Coast and are deliberately harvested later to achieve maximum aroma. The entire refinement takes place completely at my Manufaktur Funke – from steeping in original bourbon whisky to turning and bottling by hand. I use only genuine bourbon, no flavourings or extracts whatsoever.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
Whisky pepper goes wonderfully with grilled meat – but I also love using it on caramelised pumpkin or roasted walnuts. Thanks to its alcohol content, it releases its roasted aromas best when activated once more with a blowtorch or under the salamander just before serving.
Recommended use
-
Freshly ground on pan-seared beef or entrecôte
-
As a finish for dark meat sauces
-
Adding aroma to matured cheese and dried fruit
-
Refining desserts with chocolate or caramel
Recipe idea
Beef entrecôte with whisky peppercorns
View recipe
Origin / Ingredients
Pepper: India (Malabar Coast)
Whisky: USA (bourbon)
All ingredients are processed with craftsmanship, 100%, at Manufaktur Funke.
Storage
Store in a cool place, away from light. Reseal well after opening.
Ingredients
Whisky pepper
Additional information
| Weight | 0.07 kg |
|---|
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