This vinegar begins with our own Apple Cider Vinegar then rests in real Tasmanian whisky casks anywhere from one to four years. The time in oak lifts the acidity, softens the edges and adds a quiet depth from the cask.

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

Use it for basting, dressings or drizzled over seafood when you want something clean with a little extra spirit.