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The process of making vinegar starts with fermentation of the pressed fruit. Once fully fermented the cider (or wine) is fermented again with our own naturally crafted vinegar mother as part of the process to create vinegar.
Our recommendations
This organic apple cider vinegar makes a delicious crisp vinaigrette when mixed with a soft olive oil, Dijon mustard and a pinch of salt and pepper.
It's also a great local option for recipes that call for good quality apple cider vinegar, as is also packed full of live vinegar mother for those who interested in apple cider vinegar for its many reported health benefits.
MAKING OUR APPLE CIDER VINEGAR
Our organic apple cider vinegar uses apples as the only ingredient - they are wild fermented with nothing else added.
Our Huon Valley, organic apples are grown up the road by 5th Generation Apple Grower R & R Smith.
They are then fermented into vinegar using our wild vinegar mother that we have cultured from fresh apples, and nurtured for over five years. Our organic process is certified by ACO.
This is what we mean when we say our vinegars are minimal intervention, unfiltered, unpasturised with no colouring, preservatives or concentrates, bottled without dilution. It is a very simple method that showcases the flavour of the fruit.
Based in the renowned fruit producing Huon Valley region of Southern Tasmanian, we also have direct access to very high quality, cool-climate fruits and all of our organic apple and cherry suppliers are within the wider Southern Tasmanian region. This is a major factor in our ability to produce organically certified products that have become sought after for their quality and hand-crafted nature.
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