A naturally fermented vinegar made from certified organic apples grown and pressed in the Gippsland region of Victoria. Unfiltered, unpasteurised, and containing the living “mother,” this vinegar is fruity in all the right ways, with the perfect amount of acidity.

Please note that this is a living, natural product, and some variation in taste, acidity, and appearance is expected between batches. These differences reflect seasonal changes, the raw nature of the vinegar — which is unpasteurised and unfiltered — and the varieties of organic apples available at the time of production.

The current batch is particularly dry and acidic, with a lighter golden colour and a delicate, almost floral aroma. We’ve included the batch-specific analysis below for your reference.

About the Farm

This vinegar is produced by a dedicated family orchard in the Gipplsland region of Victoria, known for its commitment to organic principles and minimal intervention. From growing to crushing to fermentation, every step is carried out on the farm using traditional slow fermentation and natural culturing methods. The result is a vinegar that retains its live enzymes and vibrant depth of flavour.

Culinary Uses

• Add to salad dressings, marinades, and sauces

• Use as a tonic – 1–2 tablespoons in water daily

• Deglaze pans or finish dishes with acidity

• Ideal for pickling or fermented recipes

• Suitable for kombucha brewers, chefs, and home cooks alike

Contains no concentrates or added sugars, raw with live vinegar mother and 5-6% natural acidity. 

Why We Love It

• Raw and unfiltered with live cultures

• Unlike most Apple Cider Vinegar sold in Australia, it is made in Australia from Australian grown organic apples

• Strong, bright acidity (~5 %) with complex apple flavour 

Storage & Handling

Store sealed in a cool, dark place. Once opened, keep tightly closed. Natural sediment and cloudiness are signs of authenticity.

FAQs

Does this Apple Cider Vinegar contain sulphites?

As this is a certified organic living product, no sulphites have been added. However, trace amounts may occur naturally from the fermentation process.

What’s the ‘mother’ in Apple Cider Vinegar?

A naturally occurring culture of acetic acid bacteria and enzymes, visible as strands or cloudiness. It’s safe and health-promoting (you can even use if to start your next kombucha).

Is the apple cider vinegar pasteurised?

No. This vinegar is raw and unpasteurised to preserve its probiotic value.

Is the plastic packaging safe for food contact?

Yes. Both the containers are food-grade HDPE, suitable for safe vinegar storage. Unfortunately, this is the only safe way to transport vinegar in this volume, metal will react to the acid, and glass would not transport.