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PRODUCT INFORMATION
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 and full bodied with a tight cherry tartness, it works anywhere a recipe calls for red wine vinegar — whisked into a vinaigrette, splashed over bitter leaves, or stirred into a braise at the end of cooking.
Supplement Details
Size: 500ml. Producer: Wild Mother Tasmania, Ranelagh, Huon Valley, Australia. Fruit: black cherries from the Huon and Derwent Valleys. Method: traditional two-stage wild ferment; unfiltered, unpasteurised and undiluted, containing live vinegar mother. Please note this cherry vinegar is not certified organic.
Key Benefits
- 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
- 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
Ingredients
- Black cherry juice (Huon and Derwent Valley cherries). No colours, flavours, preservatives or concentrates added.
Instructions
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.
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