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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?

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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

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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.

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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

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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.