Kampot Pepper grape must vinegar

Origin and Craftsmanship

This exceptional vinegar is the result of meticulous craftsmanship, created in partnership with THEO Essigbrauer, a family-run vinegar maker based at the foot of Germany’s Black Forest. For over 150 years, the Berl family has refined the art of vinegar making using traditional methods. Today, Theo F. Berl, great-grandson of the founder, continues this legacy with care and passion.

Its uniqueness lies in a rare fermentation process:

• Slow fermentation in 300-year-old wooden barrels.

• Home-cultivated bacteria, ensuring a natural, stable ecosystem.

• Made entirely from fresh fruits and grape must, with no additives or added sulphites.

This gradual transformation allows the bacteria to convert plant compounds into natural acids and ferments, resulting in a complex, layered and perfectly balanced flavour.

The finishing touch comes from Kampot black pepper, prized for its intensity and woody aroma. Grown in southern Cambodia under traditional, sustainable methods, it holds a Protected Geographical Indication (PGI), reflecting its authenticity and origin.

What is Grape Must Vinegar?

Grape must vinegar is produced by blending concentrated grape juice (must) into the fermentation process. This enriches the vinegar with a natural fruity roundness, a silky texture, and a more complex aroma profile.
Unlike industrial vinegars that are filtered and standardised, this artisan version preserves all its natural properties and living character.

Culinary Uses

This refined vinegar opens endless culinary possibilities: transforming even simple dishes into gourmet creations.

In Salad Dressings

Mix a few drops with fruity olive oil for a distinctive vinaigrette. The Kampot pepper adds a spicy lift that enhances green salads, raw vegetables, or grilled vegetables.

For Meats and Fish

Perfect for deglazing roasted poultry or grilled fish. The resulting jus becomes a light, aromatic sauce with subtle pepper undertones.

For Vegetables and Vegetarian Dishes

Its balanced acidity highlights the natural sweetness of root vegetables (carrots, beetroot) and pairs beautifully with summer vegetables like courgette or aubergine.

Chef’s Tip: Add a few drops at plating to intensify woody and peppery notes without overpowering the main flavours. A small drizzle turns everyday meals into fine dining moments.

Artisan vinegars offer benefits that industrial versions simply cannot match:

• Unique, complex flavours: slow fermentation in ancient oak casks develops deep, natural aromas.

• Better digestibility: natural ferments aid digestion and balance acidity.

• Tradition and heritage: crafted with respect for time-honoured methods since 1868.

• Ethical values: by choosing this vinegar, you support sustainable agriculture, fair partnerships, and the collaboration between La Plantation (Cambodia) and THEO Essigbrauer (Germany).

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