The SOMERSET CIDER VINEGAR COMPANY makes traditionally fermented apple cider vinegar (ACV)from pure Somerset cider apple juice.
Our vinegars are not micro-filtered or pasteurised and contain mother-of-vinegar. Somerset Apple Cider Vinegar can be used as a supplement to a healthy diet in the treatment of many ailments but particularly arthritis.
We use the fruit of varieties such as Kingston Black, Brown Snout, Morgan Sweet, Sheep's Nose, Dabinett and Yarlington Mill. All of which are grown organically at West Croft Farm, Somerset.
Most modern cider vinegars (some of them organic) are produced industrially in a machine called an 'Acetator' using cider which has been made from sub-standard dessert apples, imported concentrates and sugar. This process takes as little as 24 hours whereas, Somerset Cider Vinegar is naturally fermented from the 'real thing' for at least three years.
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.
IF YOUR VINEGAR DOESN'T SAY IT'S MADE FROM PURE CIDER APPLE JUICE - IT WON'T BE! 'Whole apples' just means cull dessert fruit.
The celebrated chef and food writer MARK HIX 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 the 'more information' page.
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