When your Great Grandfather was a small boy vinegar used to taste good...

Modern 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 vinegar form 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 desssert apples and new research from Glasgow University has discovered they contain greater quantaties of antioxidants.

Our vinegar is fermented NATURALLY for at least TWO YEARS and acquires a rich, smooth flavour particularly appreciated by top chefs - like Mark Hix and Rick Stein - for many culinary applications.

MARK HIX - Chef Director of THE IVY 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."