Pleasant tasting without colourings or preservatives!

The sherry vinegar is aromatic and gentle on the palate. It also has an appetising, vinous colour. You can feel nature in every sip. It is made from hand-picked, ripe cherries, free of GMOs and allergens. They were grown in an old orchard on a farm in the Lublin region - a region known for its pure and unpolluted nature.

It will provide you with the best of the fruit - a good source of vitamins and minerals. It is made according to a traditional method - natural, two-stage fermentation, at the right temperature and with care for live bacteria. It matures in the wood slowly, over two years, before it is ready and reaches you. Over time, an acetic mother may appear on top of it and sediment on the bottom.

For whom: Recommended for anyone who wants to eat healthily.

Taste and aroma: Cherry-coloured, according to some it tastes like wine. The aroma is very characteristic of cherry vinegar.

Colour: Shades of red, reminiscent of cherry compote.

Vinegar mother and sediment: Over time, sediment may appear at the bottom of the bottle and vinegar mother at the top - these are natural phenomena.  These are natural phenomena and do not indicate spoilage, but that it is 100% natural and of high quality. The mother is suitable for consumption and for leavening to make your own vinegar.

Properties: 

The cherries from which the fruit vinegar is made are a source of vitamin C, potassium and fibre, as well as bioactive plant compounds. Their consumption can:

- reduce inflammation in the body

- improve the quality of sleep

- improve heart health

- speed up recovery from intense exercise

Fruit vinegars contain health-promoting polyphenols, antioxidants and organic acids. They also absorb nutrients from the fruit from which they are made, as confirmed by research.

Fruit vinegars contain acetic acid, which can:

lower blood sugar levels

reduce cholesterol levels

reduce appetite

Application: 

Cherry vinegar can be consumed with more than just water! There are several ways to enjoy it:

- with juice - dilute 1-2 tablespoons of vinegar in 250 ml of liquid

- in a salad - for a homemade vinaigrette dressing, 1-2 tbsp (15-30 ml) is enough

- in main dishes - you can marinate meat (including fish) or tofu in it

- in switchel - mix it with ginger juice, water and maple syrup

- in salt & vinaigar chips

Vinegar gassing: It can gasify, foam and increase in volume. This is a completely natural process that does not indicate that the vinegar has broken down, but that it is alive, active. This is a common phenomenon with natural, unpasteurised vinegars - so do not shake the bottle before opening. Keep the vinegar firmly cooled and keep it tightly screwed on, then the carbonation reduces.

It is a good idea to keep vinegar in a cool, dry place away from light sources. This can also be in the fridge.

Nutritional values:

Expiry date: min. 1 month unless stated differently in the title or description