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.
- Raw style: unfiltered and unpasteurised, so the live mother stays in the bottle
- Organic process certified by Australian Certified Organic (ACO)
- Traditional two-stage wild ferment using a mother nurtured over five years
- Bottled undiluted, with no colours, flavours, preservatives or concentrates
- Certified organic apples. Please refer to the bottle for the full ingredient panel.
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