Aspall Vinegars – Quality in, quality out

Aspall Cyder Vinegar is a household name. What you may not realise is that they use a completely unique fermenting process for their organic vinegar.

New 'Apple' Balsamic Vinegar from Aspall
New 'Apple' Balsamic Vinegar from Aspall

Greenshield Towers are used to trickle the organic vinegar through its fermentation, and this takes far longer than the normal 24 hours used to create ferment cyder into vinegar. It produces a vinegar of extreme mellowness, subtlety and quality. But these towers are found nowhere else in the world and are used with no other vinegar than Aspall’s.

The blending is expert, there are is preservative or pasteurisation added. Just quality fresh apples, matured as cyder for between 6 weeks and 2 years.

It’s what you’d expect from an award winning but historic company.

Now Aspall have surpassed themselves and added an Apple-Balsamic Vinegar to their range of Cyder, Wine, Malt and Balsamic Vinegars – truly creating the best of both worlds.

Take a look at Aspall on Goodnessdirect.

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