Somerset Cider Vinegar is different from ordinary cider vinegars in that it is made from 100% pure cider apple juice produced on our farm. No dessert fruit, concentrate, sugar or imported fruit has been used. It is a type of vinegar often called Apple Cider Vinegar.
Real Cider Vinegar only comes from real cider apples
Somerset Cider Vinegar only use traditional Somerset varieties of cider apples like Kingston Black, Yarlington Mill, Brown Snout and Dabinett.
Somerset Cider Vinegar is not filtered or pasteurised and still contains aceatobactors (mother-of-vinegar). Aceatobactors make the vinegar appear cloudy or be present in wispy, gelatinous particles when the cider vinegar is kept for long periods.
‘Mother’ is tasteless and nutritious but an excess can be removed using muslin or a tea-strainer.
Natural three year fermentation
On our farm, vinegar is fermented naturally for a minimum of THREE YEARS. The Acetobacter Aceti - which develops into the mother-of-vinegar needed for health treatments – is produced very, very slowly. Mass produced supermarket vinegars - even if they are marked organic - are made by an industrial process in a machine called an Acetator. The vinegar is in the machine for as little as 8 hours and the Acetator mimics the natural process by using compressed air to oxidise the cider (which was made from inferior cull fruit and sugar to boost the alcohol content).
Organically grown fruit
Our vinegar is organic but we don't pay to have it certified as 'organic' by an outside body. None of our cider apple trees have ever been sprayed. Many of our fruit trees were planted just after WW1 and they are far too big to be sprayed even if we wanted to!
Somerset Cider Vingar was amongst the ingredients used by Mark Hix in his recipes which won the BBC's popular food programme the Great British Menu. It was also included in the 'food index' of the book that accompanied the series.
Cider Apples contain higher levels of antioxidant
New research from GLASGOW UNIVERSITY has discovered that cider apples contain greater quantities of phenolics than dessert or culinary apples. Phenolics are antioxidants, which are linked to protection against stroke, heart disease and cancer. Serena Marks, who is leading the research, explains: "Previous research suggests there may be an association between phenolics and protection against serious diseases. Our research shows that cider apples have a higher phenolic content than dessert apples."
We also know that the pectin from whole, natural, cider apples (and other fruit of the Rosaceae family such as Hawthorn, Quince and Pear) reduces cholesterol deposits in the arteries.