OUR CRAFT

A PREMIUM PROCESS

It all started with organic apple cider vinegar and black cherry vinegar. Most Australian craft vinegar makers use wine as a base, we use Tasmanian cold-climate premium quality fruit.

MADE WITH A TRADITIONAL TWO STEP FERMENT

In the first step, naturally occurring yeasts turn the fruit sugar into alcohol.

The second step is an aerobic ferment involving the addition of vinegar mother or acetobacter that converts the alcohol into acetic acid. This removes the alcohol, creates acidity and generates a bunch of healthy metabolites.

MAKING OUR APPLE CIDER VINEGAR

Our organic apple cider vinegar uses apples as the only ingredient - they are wild fermented with nothing else added.

Our Huon Valley organic apples are grown up the road by 5th Generation Apple Grower R & R Smith. 

They are then fermented into vinegar using our wild vinegar mother that we have cultured from fresh apples, and nurtured for over five years. Our organic process is certified by ACO.

This is what we mean when we say our vinegars are minimal intervention, unfiltered, unpasturised with no colouring, preservatives or concentrates, bottled without dilution. It's a very simple method that showcases the flavour of the fruit. 

Based in the renowned fruit producing Huon Valley region of Southern Tasmanian, we also have direct access to very high quality, cool-climate fruits and all of our organic apple and cherry suppliers are within the wider Southern Tasmanian region. This is a major factor in our ability to produce organically certified products that have become sought after for their quality and hand-crafted nature.

LOOKING TO THE FUTURE

We’ve been playing with some botanical vinegars in small-batch, seasonal releases...  

We have an intense tarragon apple cider vinegar that we've just begun bottling and selling, made with locally grown Tarragon. This vinegar infusion is one of our seasonal creations, so be sure to stock up while it's available. 

We have also recently created what was meant to be a limited-run Wakame (ocean kelp) vinegar for Faro Bar & Restaurant at Mona. Due to its immense popularity and our soft spot for this wonderful, subtle vinegar, it has found a semi-permanent home in our product range -this creation is also seasonal and disappears fast!

Due to the seasonality and popularity of our Wakame apple cider vinegar, we're currently crafting a Kombu-infused apple cider vinegar. Kombu is another delightful variety of ocean kelp popular in Japanese and East-Asian cuisine and we're excited for this new release!

Our shrub range has also grown. Our newest member of the shrub family is a delightful Strawberry, White Tea and Organic Apple Cider Vinegar. We've also been increasing our focus on health of late, with the recent release of our Leatherwood Honey, Ginger, Turmeric and Organic Apple Cider Vinegar 'Resilience Tonic' that is incredibly delicious and extremely good for you.

You can find all of these exciting new products here on our website or at a stockist near you.