Modern
supermarket vinegar is produced industrially in a machine called
an acetator using cider made from dessert apples (that supermarkets
have rejected), concentrates and sugar. The process takes as little
as 24 hours.
The
SOMERSET CIDER VINEGAR COMPANY only
makes cider vinegar (sometimes called apple
cider vinegar) from pure Somerset cider apple juice. We use
the fruit of varieties such as Kingston Black, Morgan Sweet, Sheep's
Nose and Yarlington Mill.
Genuine
cider apples have a richer flavour than culinary or dessert apples.
New research from Glasgow University has discovered that they contain
greater quantities of antioxidants and have more health applications,
particulary in treating arthritis.
IF YOUR VINEGAR DOESN'T SAY ITS MADE FROM
PURE CIDER APPLE JUICE - IT WON'T BE! 'Whole apples' just
means cull dessert fruit.
Somerset
cider vinegar (and apple
cider vinegar) is fermented NATURALLY
for at least THREE YEARS and acquires
a rich, smooth flavour particularly appreciated by top chefs - like
Mark Hix and Rick Stein - for many culinary applications.
MARK
HIX
- winning chef of BBC's 'Great British Menu' and
food writer of THE INDEPENDENT
- said:"To compare Somerset Cider Vinegar to its competitors
is like comparing pasteurised, supermarket cider to good, old fashioned
scrumpy straight from the wood."
For
more information on Somerset Cider Vinegar please visit Somerset
Cider Vinegar information |