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Small-batch malt vinegar, naturally fermented using traditional methods from the 1800s. Aged in wooden barrels, the process is slower, yielding a rich, malty, and tangy taste.
Great for vinaigrettes, marinades, chutneys, pickling and experimenting!
Made in Tasmania with
Tasmanian Malt Barley
Includes the "Mother"
Alive with Good natural bacteria
Sharp, yet slightly sweet, fruity, malty and tangy with a full rich flavour and classic oak barrel tannins.
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