MADE IN TASMANIA WITH
TASMANIAN MALT BARLEY
Fermented by the sea
Small-batch malt vinegar, naturally fermented using traditional methods from the 1800s. Aged in wooden barrels on the shoreline of lauderdale beach. Our vinegar breaths in the crisp sea air to capture a unique microbial terroir of native Coastal wild yeasts and bacteria.
Great for vinaigrettes, marinades, seafood, Chutney, pickling and experimenting!
Includes “Mother”
and Coastal Wild Yeasts
Alive with Good natural bacteria
Sharp, layered acidity balanced by the rich sweetness of toasted malt, finishing with a distinct, savoury marine salinity and a complex, earthy coastal funk.
