Cyder is fed in to either the Frings Acetator or a Green Shield Tower. The Green Shield Towers offer a more gentler, slower fermentation, producing a vinegar of extreme mellowness and quality. Typically the Green Shield Towers are used for our Organic Cyder Vinegar.
The acetobacter within the acetator converts the cyder to acetic acid.
The vinegar is filtered clear and bright through cross flow filtration.
Different base vinegars are blended to produce the perfectly balanced and different varieties of Aspall vinegars you see on the shelf.
Each batch of vinegar is stringently tested in the lab and tasted before being released to package.
1) Dunk a sugar cube into the vinegar and then quickly suck on the cube. The sugar will help keep your taste buds open to the other flavours ; or
2) Dip a little bit of bread into the vinegar and then eat that.
Bottled unpasteurised and free from preservatives or artificial flavourings to ensure a fuller rounded flavour.