BANANA VINEGAR
BANANA VINEGAR
6.25% ACETIC ACID
Although going forward, Devil’s Orchard vinegars will be made of local’ish ingredients, I had fun experimenting with tropical fruits like banana and pineapple. People go nuts for fresh pickled peppers made with banana vinegar. I’ve reused the juice for a second batch.
Devil’s Orchard artisanal vinegar begins by turning simple great ingredients into wine. The small batches of wine are then patiently, naturally fermented into vinegar using a technique based on the traditional French Orléans method. It can take up to a year to complete the process. The flavours are subtle, complex and fully integrated. Unlike commercial vinegars, no flavour enhancers, colour, emulsifiers or sulfites have been added. No concentrates, extracts or infusions are used. The vinegar is not highly filtered because it would remove too much of the flavour. If some sediment is present, which could be “mother of vinegar” or fruit, just shake it up and enjoy! This is the real deal!