DESCRIPTION
Certified organic apples, grown a few kilometres from the fermentary in Tasmania's Huon Valley, are wild fermented in two stages - fruit sugar to alcohol, then alcohol to acetic acid - using a vinegar mother cultured from fresh apples and kept alive for more than five years.
Nothing is filtered, pasteurised or diluted, so the vinegar is cloudy, apple-forward and rounded rather than harsh. Whisk it with olive oil and Dijon for an everyday vinaigrette, or use it in slaws, brines and marinades.
