Made from crabapple juice, grown and pressed in the Grafton area. The high malic acid content of the apples along with acetic acid make for a wonderful, bright burst of flavour.

6.25% ACETIC ACID
200 mL

Devil’s Orchard Artisanal Vinegar is naturally fermented. It begins its year long transformation by turning simple, natural ingredients into a “wine”. Then, the small batches of wine are gradually, naturally fermented into vinegar using a technique based on the traditional French Orléans method.

Being a natural fermentation, the flavours are subtle, complex and fully integrated. Unlike many commercial vinegars, we do not use natural or artificial flavours, infusions, emulsifiers, or colouring. Only naturally occurring sulphites are present. Colour will vary from batch to batch and from photos of product.

Our vinegar is not highly filtered. There will be some sediment in the bottle, which is a combination of “mother” and ingredient particles. We like to think of it as “the good stuff”. Just shake it up and enjoy!

This is the real deal!

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