Wild Mother have just released three premium small batch barrel aged apple cider vinegars. These are the rewards of patience, with the Bourbon Cask aged for 4 yrs (very limited), Barossa Port Cask aged for 3 yrs, and Tasmanian Whisky Cask (a blend of vinegars aged between one and three years).
These vinegars are made from pure apple juice, un-pasteurised and naturally settled. No colouring or other additives, bottled without dilution. 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!
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