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Vinegar, Blackberry Wine, Salt Spring Artisan
Ingredients: Blackberry wine vinegar
What makes Salt Spring Artisan Vinegar special?
Most of the fruit vinegars available in stores are the product of infusion. This means the makers of those products are buying ready-made wine vinegars and infusing them with fruit flavour. In most cases they are also adding sugar and sometimes artificial flavouring. We never use bought vinegar in our products. We make everything one hundred percent from scratch. Our raspberry vinegar, for example, is not simply white wine vinegar that had some raspberries soaking in it for a while, it is actually made directly from the fruit…it is true raspberry essence, no sugar or artificial flavours added.
Where do you get your fruit?
We grow some of the fruit ourselves including plums, blackberries, apples, pears, rosehips. What we can’t grow we try to source first from Salt Spring Island farmers (strawberries, figs, currants, cherries, some grapes) and for things that we can’t find on our island we select the best that the rest of British Columbia has to offer (peaches, raspberries, wine grapes, blueberries). We are also very committed to organic agriculture and buy certified organic fruit whenever possible.
What is “mother” (the little jellyfish floating in my bottle)?
Our vinegar is raw and unpasteurized. This means that the acetobacter culture that creates our product is still alive inside our vinegars. Healthy acetobacter colonies produce a natural cellulose byproduct that is often called “mother of vinegar”. Over time you may begin to see mother forming in your bottle of vinegar, looking something like a tiny jellyfish floating around. This is a completely natural and harmless result of living vinegar, and is NOT a sign that something is wrong with your vinegar! The mother is safe to consume, but if it’s appearance starts to bother you, you may simply strain it out.