Black cherry juice (Huon and Derwent Valley cherries). No colours, flavours, preservatives or concentrates added.

Use as you would a red wine vinegar: whisk into vinaigrettes, splash over salads and bitter leaves, deglaze the pan after duck, pork or lamb, or add a small measure to slow-cooked dishes near the end of cooking. Also enjoyed diluted with soda water. As an unfiltered live vinegar, sediment and strands of mother are normal - shake gently before use.

'- Made from a single ingredient, Tasmanian black cherries
- Wild fermented in two stages, then bottled unfiltered and unpasteurised
- Fruit-forward with a clean tartness rather than a harsh sour edge
- Bottled without dilution, keeping the cherry character concentrated
- Made with cosmetically imperfect fruit that would otherwise go to waste