Surrounded by so many apple orchards, we just had to make cider. And with the current interest in fermented foods and drinks, cider vinegar and fruit vinegars seemed the next obvious step.
So we took cider that had aged for 4 years in oak casks and slowly and carefully turned it into cider vinegar, complete with the naturally-occurring cloudy “mother” containing all the beneficial bacteria that give the gut a healthy boost. Many commercial cider vinegars are heat-treated to destroy these “good” microbes and prolong shelf life but ours comes straight from the casks, is allowed to settle and clear naturally before bottling.
And some we sweeten and blend with local fruit for an amazing cooking or drinking vinegar that is also know by the old-fashioned name of Shrub.
Again they are prize winners, the Oak-Matured Raw Cider Vinegar being the Gold 2017 Taste of the West winner, closely followed by our Strawberry Cider Vinegar with the 2017 Highly Commended, Raspberry Cider Vinegar Gold 2020 Taste of the West winner, Elderberry Cider Vinegar Gold 2020 Taste of the West winner