This vinegar begins with our own naturally fermented apple cider vinegar that is aged Tasmanian single malt whisky casks anywhere from one to four years. The time in oak lifts the acidity, softens the edges and adds a robust depth of flavour from the whisky cask.

Expect bright apple notes layered with whisky warmth and a character that only comes from slow ageing.

This full flavoured vinegar is excellent for basting.  It can be used sparingly in dressings or drizzled over seafood when you want acidity and depth of flavour.