CIDER APPLE VINEGAR
ANCESTRAL TECHNIQUES
Chinese "Cold" ferment
6 month native yeast first ferment
30 month second "mother" vinegar ferment
Naturally aged
to develop smooth flavours
The full flavours remain.
They are not removed or altered by heat.
Good enough to drink
Smooth - Not Harsh.
Sour?
Bitter?
Sweet?
How do you taste it?
THE VINEGAR TASTERS
Confucius reacts with a sour expression
Budda reacts with a bitter expression
Laozi reacts with a sweet expression
Confucius philosophy perhaps sees life as sour, needing rules to correct the wayward nature of humans.
Buddist philosophy perhaps sees life as bitter, with pain and suffering caused by human desire.
Taoist philosophy perhaps sees life as perfect (sweet) in its natural state.
Whatever your philosophy....
Our Vinegars are Delicious
DRY HOPPED
CIDER APPLE VINEGAR
PALATE:
FINISH:
USE FOR:
Freshly picked local
hops infused into our
Cold Press Vinegar
Sweet honey and
herb fragrances with reduced acid bite
Rich & Fruity.
Floral.
Honey
Tonic, Salads,
Fish and Chips.
COLD PRESS
CIDER APPLE VINEGAR
PALATE:
FINISH:
USE FOR:
Fruit Sourced from the press.
Late press clean and tart juice.
Less fruity with a
crisper acid finish.
A hint of salty seaside.
Clean and sharp.
Seaside
Tonic, Pickled fruit / veggies / seafood
WINDFALL
CIDER APPLE VINEGAR
PALATE:
FINISH:
USE FOR:
Made from early ripened "windfall" apples
Intense fruity apple flavours with a rich mouth feel
Hints of Balsamic
Fruity.
Sweet.
Tonic. White fish / lobster / yabbi / crayfish.