DESCRIPTION
Two ingredients, sixteen months, and more than a kilogram of Tasmanian cherries in every small bottle. The pressed must is cooked down slowly, left to settle and thicken, then balanced against Wild Mother's own black cherry vinegar in the agrodolce style.
The result is thick and dark, with coffee and caramel behind the fruit and enough acidity to stay savoury-capable. A drizzle is plenty: over aged cheese, roast duck, bitter leaves or salted caramel ice cream.
