Sarawak black is a Malaysian pepper, grown in mountainous Borneo, and widely considered to be one of the best black peppers in the world – recently being awarded a geographical indication (GI) status. It has big, bold aromas, which mellow in the mouth with old spice, fruity flavours and warm woody notes. Sarawak black peppercorns are picked when they’re green and ripe, they are then dried in the sun until they turn black and slightly shrivel causing the development of their aroma. The pepper gives the Lemon & Leaf Botanical Rum a complex and spicy finish.
Fun fact: Sarawak black pepper is affected by its ‘terroir’ like wine is meaning that pairing it with things from the same region will always work very well.