Apple Cider Vinegar

We take locally grown apples, press the juice and cold ferment on indigenous wild yeasts over 3-9 months. The cider is then allowed to naturally acetify over the next 2-3 years. Our cider vinegar is then bottled to order with natural ‘mother’ (the acetic acid bacteria that converts alcohol into acetic acid with the help of oxygen).

As a special treat we have some cider vinegar which has been further aged in French oak barrels for over 18 months. Delicious on its own, or when used in a salad dressing, and especially on fish and chips!

Cider vinegar is suitable for human and animal consumption.