Tarragon cut in the Huon Valley goes straight into Wild Mother's organic apple cider vinegar and stays there for a long, cold infusion. Bottling without filtering or pasteurising keeps both the herb aromatics and the live mother intact.It behaves like...

The kitchen-sized bottle of Wild Mother's flagship vinegar. Apples come from R & R Smith, fifth-generation growers in the Huon Valley, and are wild fermented slowly with a mother cultured from fresh fruit and kept going for more than five...

Cool-climate strawberries from the Huon Valley are pressed fresh and folded into Wild Mother's organic apple cider vinegar, then infused with native hibiscus flower. Sweet and sharp at once, it is a shrub in the old sense - a drinking...

What begins as Wild Mother's raw organic apple cider vinegar spends between one and four years in genuine Tasmanian whisky casks, then is blended across small batches. Oak does the rest: the acidity is lifted, the edges softened.Expect bright apple...

Leatherwood honey, a spicy floral honey found only in Tasmania, makes up the bulk of this concentrate, cut with Wild Mother's own slow-fermented apple cider vinegar and steeped with fresh ginger and turmeric root rather than powders or extracts.It is...

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...

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...

Time in oak is what separates this from an everyday syrup. Pure maple is rested in 100-litre ex-bourbon casks from Tasmanian single malt distillery Overeem, where it picks up vanilla, a whisper of smoke and a char-edged warmth.The texture turns...

Shrubs are drinking vinegars, and this one leads with fruit: over half the bottle is fresh-pressed Derwent Valley raspberry juice, never concentrated. White tea lends a soft tannic grip, and Wild Mother's own organic apple cider vinegar supplies the crisp...

Pressed from Huon and Derwent Valley cherries and nothing else, this vinegar carries the fruit through a slow two-stage wild ferment rather than scouring it away. It is bottled unfiltered, unpasteurised and undiluted, so the mother stays in the bottle.Fruit-forward...