We can’t find anyone else crafting fermented vinegar from raw fruit that they’ve grown themselves. Can’t blame them — it’s a lotta effort, but we feel it’s worth it.
Before we get into what we do, we’ll tell you what we don’t do. We don’t “flavor” vinegar with syrups added to white distilled or basic balsamic.
No, instead, we ferment our fruit into wine. Next, a secondary fermentation is done using aceobacteria. That’s Mother: a form of cellulose and acetic acid bacteria that you’ve might have heard about for its healthful properties. It’s made up of proteins, enzymes and friendly bacteria that develop from fermenting alcoholic liquids.
Mother’s big trick is that it turns alcohol into acetic acid to create vinegar. While it can give a bottle of vinegar a bit of a murky look, it’s excellent stuff. Many feel strands of Mother in vinegar are responsible for a myriad of health benefits. While we can’t say for sure, we know it tastes great — and surely, that’s gotta be good for you, right?