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Made in Tasmania with
Tasmanian Malt Barley
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!
Includes "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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