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(C) 2013 Judy McPhee

(C) 2013 Judy McPhee

We make our vinegars using slow, traditional small-batch methods from a wide range of local fruits and herbs.  

The first step is to ferment local fruit into beautiful wines (that we sadly never get to drink!). The wine goes into fermentation tanks where natural cultures convert the alcohol to acetic acid.  

 

From orchard to bottle!

From orchard to bottle!

This natural fermentation takes a long time. We often wait for up to a year before the vinegar is ready to bottle.  It’s tough to be patient, but the small-batch approach ensures the quality vinegar you appreciate.  

 

 

 

Plum freshly infused with Thai Chili peppers

Plum freshly infused with Thai Chili peppers

 

 

We have a wide variety of fruit wine vinegar varieties, great for salad dressings and marinades

Blueberry balsamic is a great base for an appetizer

 

 

 

There’s also a line of balsamic style fruit vinegars perfect for dipping with bread and oil or adding a fruity twist to your favourite cocktail!