The vinegar is totally handmade using natural ingredients and slow fermentation processes. Blackcurrants are handpicked and fermented into wine, and then the wine fermented into vinegar. The vinegar is 'raw' and contains an active culture. Storage of unopened bottles is indefinite but once opened should be used within 12 months for the best taste.
We aim to make our products as eco friendly and sustainably as possible. Buying from local farmers, growing our own and foraging all keep the food miles to a minimum. Using traditional natural slow fermentation processes as well as bottling by hand means the energy used in production is minimal. Our packaging is all recyclable, including the biodegradable labels.
Acidity 5%
Ingredients : 100% Blackcurrant Wine Vinegar. No known allergens. Nutrition Information: Energy (kJ/100ml (kcal/100ml)) 78 (18). Fat (g/100ml) <0.5 of which saturates (g/100ml) <0.5. Carbohydrate (g/100ml) <0.5 of which sugars (g/100ml) <0.5. Protein (g/100ml) <0.5. Salt (g/100ml) <0.01
All vinegars are manufactured by The Slow Vinegar Company in Cawthorne, Barnsley, South Yorkshire.
