Bird’s eye pepper grape must vinegar

Origin and Craftsmanship

This organic artisan vinegar stands out for its careful production and balanced aromatic intensity.
The bird’s eye pepper, known for its lively heat and fruity character, is infused into a slow-fermented, naturally matured vinegar. This process creates a condiment that’s both vibrant and harmonious, where chili fire melts into a gentle, rounded acidity.

Each batch is made with fresh chilies only, with no additives, filtration, or heating. The result is a pure, living vinegar, whose slightly cloudy texture is a sign of authenticity and natural fermentation.

A collaboration rooted in heritage and terroir

This vinegar is the fruit of a partnership between La Plantation renowned for its Kampot peppers and chilies and THEO Essigbrauer, a German vinegar house that has refined its craft for over 150 years.

The Berl family, now in its fifth generation, continues a centuries-old process of natural fermentation in 300-year-old wooden barrels.
Through slow oxygenation, acetic bacteria transform the grape must into vinegar over several months, following nature’s rhythm. The result is a complex, rich, and perfectly balanced vinegar, alive with character and flavour.

Culinary Uses

This artisan vinegar fits effortlessly into daily cooking designed for both discerning chefs and curious home cooks seeking new sensations. Its aromatic strength is lively yet nuanced, making it a versatile condiment for countless dishes.

As a finishing touch

Drizzle a few drops over composed salads, grilled vegetables, or seafood to add a fruity, spicy note. It brings both freshness and boldness to every bite.

In marinades and dressings

Mix it with mild olive oil or sesame oil to create an exotic vinaigrette. It’s perfect for marinating poultry or fish, adding a gentle, balanced heat without overpowering the meat.

To enhance sauces and preparations

A teaspoon is enough to brighten a homemade tomato sauce, fish tartare, or ceviche. It can replace lemon juice or regular vinegar in recipes that need a touch of acidity and spice.

For spice lovers

The bird’s eye pepper offers a medium heat (estimated 50,000–100,000 Scoville units), making this vinegar flavourful yet approachable. A few drops are enough to season without overwhelming the palate.

Choosing this handcrafted vinegar means valuing:

• Slow, natural fermentation, preserving all the flavour complexity.

• No sulphites, no additives, no pasteurisation — just purity and taste.

• Balanced acidity and authentic spice from real Kampot chilies.

• Ethical, sustainable craftsmanship, uniting Asian terroir and European expertise.

Available at laplantation.com, alongside other artisan creations such as Kampot pepper vinegars and ginger or long pepper infusions.

For culinary use only. Store in a cool, dry place away from direct sunlight. Shake gently before use. Always check the label for allergens.