We make double fermented wine vinegars from scratch, firstly the wine and then the vinegar. No preservatives are used, the vinegars are 'live' and contain the mother. We use wonderful, locally sourced seasonal fruits, roots, berries and blossoms. We then age them before bottling in bespoke screen-printed bottles. This 12 - 18 month double fermentation produces vinegars that are rich, deep and complex in flavour. All our batches are small and made with love from our home in Yorkshire. Our range of 12 flavours align to the seasons, and produce picked when it is available and at its best.