This vinegar has a rich amber colour and excellent flavour. It is naturally allowed to clear with time, and is not filtered. Key to the quality of this cider vinegar is that we make it by fermenting pure apple juice. 

Many people bestow great value on the live ‘mother’ of vinegar, which is the natural bacterial culture within the vinegar itself. These bacteria are responsible for converting the alcohol in the cider into acetic acid in the first place. In virtually all mass-produced vinegars, these bacteria are killed by heat treatment and sulphites, and are then removed by filtration, along with any other fine particles in the vinegar. We do not filter our cider vinegar, and we do not kill the bacteria, so that our vinegar contains the living ‘mother’ culture. This usually becomes visible some time after bottling, as strands or a jelly-like blob within the bottle. This is of course completely harmless, and is proof of the living bacterial ‘mother’.