Our Craft
A premium process
Our Southern Tasmanian location within the Huon Valley gives us access to amazing cool climate apples, cherries, strawberries, raspberries and other fruit. Local market gardens supply us with intensely flavoured herbs. We are close to Tasmania's pristine rainforests, from where our organically certified honey originates. Sourcing ingredients from our local environment is the key first step in the process of crafting our unique products.
What's more, we are lucky enough to share the region with world class whisky distilleries such as Overeem Distillery and Heartwood Distillery who supply us with us their rare and unique single malt whisky casks for barrel ageing. These casks have already spent years absorbing the character of our island and by re-purposing them once emptied, we are able to carry their exceptionally distinctive character into new products that are unique in their own right.
The transformative nature of ageing in single malt whisky casks has led us to experimenting with ingredients from further afield - ingredients that have no locally sourced equivalent. This has led to the creation of our Tasmanian Whisky Cask Aged Maple Syrup. What began as a one-off experiment with one of our Tasmanian collaborators, who had some left over maple syrup, has turned into one of our most popular products!
We blend and infuse our products without over-processing such as excessive filtration or homogenisation. We avoid the use of preservatives and any other form of artificial ingredients. We allow time to do it's thing where it's needed and we make our small batches with thoughtfulness and care. We believe this is the essence of the craft process.
The Wild Mother culture
Wild Mother's vinegars start with our very own wild-cultured mother,
developed naturally from apples grown in the Huon Valley. Because it draws
on the wild yeasts and bacteria native to our region's cool-climate biome, this
culture is one-of-a-kind — carrying the true terroir of Tasmania in every
unfiltered, living bottle.
Wild fermentation is also what gives our vinegar its depth
— a richer, more layered flavour than standardised commercial vinegars achieve.
It's a less predictable path, but one we choose deliberately: real character
over convenience, originating from our landscape and shaped by our connection to it.
Our Organic Apple Cider
Our certified organic apple cider vinegar (Australian Certified Organic certification number 13436) is made with fresh local apples as the only ingredient. These apples are grown up the road by 5th generation apple grower R & R Smith Pty Ltd.
Following the traditional two-step fermentation process, we initially allow the pressed organic apple juice to be wild fermented by naturally occurring yeasts that live on our organic apples. We then ferment the resulting cider again, using our own naturally cultured wild vinegar mother. The vinegar is bottled without pasteurisation, filtration or dilution.
This is what we mean when we say our vinegars are made with minimal intervention - no colouring, preservatives or imported concentrates. It's a very simple method that showcases the flavour of the fruit and maximizes health benefits.
We believe our organic apple cider vinegar is the most natural of vinegars available in Australia.
More to explore
Health
Natural fermentation led by our unique mother culture, supporting everyday wellbeing without noise or shortcuts.
Region
From the Huon Valley, where cool climate fruit and local growers shape every batch.
Story
A modern fermentation house shaped by tradition, curiosity and a respect for real ingredients.
