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