Wild Mother Tasmania is dedicated to producing fine vinegar with locally grown fruit, using minimal intervention vinegar making techniques to maximise flavour and quality. Our location allows us access to really high quality cool climate fruit, with our site being a few km from our organic apple and cherry suppliers.
Having begun by supplying bulk vinegars to other artisan producers, local restaurants and wholefood stores, they now have launched their products into retail.
The two core products are certified organic apple cider vinegar and a black cherry vinegar. These two vinegars are both unfiltered and unpasteurised and have no additives at all. They are made with naturally occurring (wild) vinegar mother that we have developed over time from local fruit (hence our brand name). They do not use any additives, colours, concentrates etc. in these vinegars.
The Organic Apple Cider Vinegar is a high quality un-filtered, un-pasteurised apple cider vinegar made with certified organic apples grown in the Huon Valley and supplied by R&R Smith. The focus of this product is on quality in terms of flavour and wellness. It offers a Tasmanian made “premium craft” higher quality alternative to Bragg’s apple cider vinegar and other imported industrial vinegars (that are currently being questioned by the market in terms of provenance, quality, food miles etc). It is excellent for daily consumption, and it makes an excellent vinaigrette!
The Black Cherry Vinegar is made from Huon and Derwent Valley cherries. It is a delicious fruit forward, full bodied vinegar that has all the benefits of being made with 100% Tasmanian black cherries. It is delicious splashed on a salad and can be used in all applications that call for red wine vinegar. Hundreds of tons of fresh cherries are wasted in Tasmania annually because of small cracks etc. which means they can’t last in the fresh market. They are passionate about reducing food waste by using these cherries to make a premium product. Interestingly, we are experiencing much higher than expected sales of this product due I think in part to it’s potential health benefits, but also its delicious tart flavour profile
In addition to these “core” products, they are building inventory of premium barrel aged vinegars. To date, they have released three premium small batch barrel aged apple cider vinegars. They include Bourbon Cask aged for 4 years (very limited), Barossa Port Cask aged for 3 years, and Tasmanian Whisky Cask (a blend of vinegars aged between one and three years). Due to the significant time in cask, these vinegars have a really clean tight acidity and delicious complexity. They are particularly suited to basting and deglazing, making amazing dressings and dripping on seafood. The Bourbon cask drizzled on natural oysters is unbelievable!
