Kampot Pepper Gin

Kampot Pepper Gin from the Eifel and Cambodia

Windspiel's Kampot Pepper Gin is a 47 percent potato gin featuring rare red Kampot pepper from Cambodia. Juniper and floral spice meet a subtle heat. The pepper, which has a protected designation of origin, is distilled separately; this is no ordinary gin.

Kampot Pepper Gin brings the spice of rare red Kampot pepper to the potato gin produced by the Windspiel distillery in the Volcanic Eifel. The pepper bears a protected designation of origin—similar to that of Champagne—and is grown by smallholders in Cambodia. At 47 percent, it remains a mild, finely spiced gin that bridges the gap between home and wanderlust.

Juniper, floral spice, a touch of heat

On the nose, juniper and pepper; on the palate, mild and soft, with a floral undertone and a fine heat.

The red Kampot pepper contributes a warm, slightly piquant spice without being sharp. Add to this lavender, coriander, and a hint of licorice; ginger and lemon zest keep it fresh. Yet it remains mild; the pepper whispers more than it shouts.

Spicy, floral, velvety—that is how this gin can be summed up in three words. It presents itself as a juniper spirit that connects two worlds: the clear freshness of the Eifel and the distant spice of Southeast Asia. Take a moment, and you will taste both side-by-side, without one overpowering the other, and it is exactly this balance that makes it so drinkable.

In a Gin & Tonic with pink peppercorns

Drink the Pepper Gin as a Gin & Tonic, with plenty of ice and a few crushed peppercorns in the glass.

A neutral tonic water keeps the pepper at the forefront, while a slice of grapefruit or lemon adds freshness. Enjoyed neat on ice, it reveals its spicy side; in a Martini, it provides an elegant heat. It pairs well with savory companions like aged cheese, smoked salmon, or beef carpaccio.

If you like it classic, stick to tonic. If you prefer something bolder, place it next to the spicy Caxambu Coffee Gin from the same producer—both appreciate a bit of spice. On a cheese board, it goes perfectly with an aged Gouda, a blue cheese, or a handful of roasted nuts on the side.

Pepper from Cambodia, potatoes from the Eifel

Behind the gin is the Windspiel distillery, known for Germany's first gin made from potatoes grown in volcanic soil.

Sandra Wimmeler and Denis Lönnendonker founded their distillery in 2014 in the quiet Volcanic Eifel. For their Pepper Gin, they sourced red Kampot pepper from Hennes' Finest, grown by smallholders in Cambodia without the use of chemicals. They distill the pepper separately in potato alcohol before blending it with the gin.

The team spent about a year tinkering with the balance until the gin was simultaneously mild and spicy. You can find the classic version as the clear Windspiel Dry Gin, and the entire range in the Windspiel distillery collection. Quite impressive.

A few crushed peppercorns in the glass

As a Gin & Tonic, it is served well-chilled in a glass with neutral tonic and a few crushed peppercorns. Three parts tonic, one part gin—that is all it needs. Served neat over a large ice cube, the floral spice comes through beautifully. In its 0.5-liter bottle, it will keep for many months if stored in a cool, dark place; the robust 47 percent gives it stability. It pairs surprisingly well with a spicy hard cheese, where the fine heat of the pepper finds its match.