The Peppers We Choose
Red Kampot Pepper is a rare, naturally ripened pepper from Cambodia’s Kampot region, where pepper has been cultivated for centuries. Left on the vine until fully mature, the berries develop a warm, fruity character with gentle heat 
and subtle notes of sweetness and spice.
Prized for its depth and complexity, red Kampot pepper brings a refined finish to the Orchard Reserve blend, adding warmth without overpowering the bright character of Okanagan cherry and orange.
Sarawak White Pepper Grown in the Malaysian state of Sarawak on the island of Borneo, Sarawak white pepper has long been valued for its distinctive character and traditional cultivation. The peppercorns are allowed to mature fully before being harvested and soaked to remove their outer skin, revealing a pale peppercorn with a clean, earthy aroma and a warm, lingering heat.
In Garden Terrace, Sarawak white pepper adds gentle warmth and depth while allowing the delicate peach, thyme, and lemon to remain at the forefront.
Madagascar Pink Peppercorn Despite its name, pink peppercorn is not a true peppercorn. It comes from the berries of the Schinus terebinthifolius tree, native to South America and now cultivated in places including Madagascar. Its delicate pink berries are prized for their fragrant, fruity character, with gentle peppery warmth and a subtle sweetness.
In Wild Harvest, Madagascar pink peppercorn adds a bright, aromatic note that complements the earthy rosehip and summer savoury without overwhelming the blend.