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PRODUCT INFORMATION
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 layered with vanilla, a faint char and gentle spirit warmth, closer in feel to a good sherry vinegar. Baste it over roasting pork or chicken, deglaze a pan, or use it sparingly over oysters and grilled fish.
Supplement Details
Size: 200ml. Producer: Wild Mother Tasmania, Huon Valley, Australia. Base: Wild Mother organic apple cider vinegar, traditional two-stage wild ferment. Ageing: reused Tasmanian whisky casks, one to four years. Raw, unfiltered, unpasteurised and undiluted. Vegan and gluten free.
Key Benefits
- Rested one to four years in genuine Tasmanian whisky casks from local distillers
- Made from a single ingredient, certified organic Tasmanian apples
- Raw, unfiltered and unpasteurised, bottled without dilution
- Cask ageing softens the edges and adds oak, vanilla and gentle warmth
- Blended across small batches into a 200ml finishing bottle
- Made from a single ingredient, certified organic Tasmanian apples
- Raw, unfiltered and unpasteurised, bottled without dilution
- Cask ageing softens the edges and adds oak, vanilla and gentle warmth
- Blended across small batches into a 200ml finishing bottle
Ingredients
- Certified organic apples, aged in Tasmanian whisky casks.
Instructions
Use as a finishing and cooking vinegar: baste over roasting pork or chicken, deglaze the pan, whisk into dressings, or drizzle sparingly over oysters, scallops and grilled fish. A little goes a long way in a 200ml bottle.
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