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OUR STORY

ABOUT WILD MOTHER TASMANIA

Apple Cider Vinegar and other naturally made vinegars have been experiencing increasing popularity due to their health benefits and unique flavour profiles that are being sought after by the more curious and adventurous restaurants and home chefs.

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MEET OUR FOUNDER

Our Founder and Vinegar Maker, Dr Tim Jones is one of Australia’s top cider makers and has a long career in beverage and food production, on top of his scientific background. After his time producing award-winning ciders at Willie Smith’s Tasmanian Cider, Tim embarked on a long-held dream of developing a dedicated vinegar making business. Inspired by the health benefits, the tradition and deliciousness of the old-world vinegars of France and Italy, he has established his vinegar making facility at Ranelagh, in the heart of the Huon Valley, perfectly positioned to access the high-quality organic fruits that make his great vinegars. Tim is genuinely inspired by old-world traditions in food and wine but has grown up as a science and production guy. Creating his own craft vinegar business was the next logical step. While utilising French and Italian methods he’s not afraid of innovation and is driven by a strong innate sense of curiosity.

OUR VALUES & PHILOSOPHY

We are driven to create honest products that are connected to earth with genuine health properties and truly delicious flavour profiles. Everything we do, whether it be wellness, condiments or beverages, stems from minimal input, production of delicious products, with a focus on local ingredients. The whole idea is to make genuine flavours from simple ingredients in a simple way so that the quality of our ingredients is not compromised by over processing, neither are the health attributes. This approach builds complexity into our flavour profiles. Raspberry tastes like raspberry because it is made with raspberries that haven’t been concentrated. Contrast this with so much modern food that isn’t satisfying because it doesn’t contain enough raw ingredients, or the processing has changed the very nature of the food.

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FIGHTING FOOD WASTE

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

We spend a lot of time thinking about opportunities to repurpose food destined for the waste stream. And we're constantly amazed at the quality and volume of Tasmanian fresh produce that doesn't make it to its intended market.

Whether it's due to proximity and time to end market, or not meeting strict aesthetic retail specifications, 100s of tonnes of amazing cool climate Tasmanian fruit just doesn't end up on shelves due to some type of "imperfection". 

We have structured our business to utilise this type of fruit wherever we can. Not only to reduce food waste, but to do our best to make premium quality products with it.

Vinegars are just the beginning!