Producing our vinegar is essentially alchemy. From fermenting alcohol made ourselves using traditional methods to ageing in oak barrels for up to a year. The result is a softer, more rounded ingredient to cook with which carries more depth of flavour than standard vinegar.
Vinegar is a secret weapon in the kitchen – it performs its own alchemy to balance and lift flavours, whether in dishes or in drinks. Vinegar seasons food as you do with salt, and elevates flavours via acidity as you may with citrus fruits.
Orkney Craft Vinegar is a raw, unpasteurised, unfiltered, living vinegar with the mother made from scratch. We make either a wine (honey, rhubarb, rosehip or seaweed) or a beer (malt) specifically to then ferment on again into vinegar. No infusion, no shortcuts.
The barley we use for our malt vinegar is bere barley, an ancient grain unique to Orkney. In keeping with Orkney’s ethos our craft vinegar strives to be sustainable. We use no plastic in our packaging – just glass, cork and paper. Ingredients for each wine vinegar are foraged by hand on the island.
We are incredibly proud to have a partnership with Orkney-based whisky distillery, Highland Park. We work closely with Highland Park who supply their whisky-soaked bourbon and sherry casks. We use these casks exclusively, along with Highland Park peated malt, to create our developing range of malt vinegar.
Orkney Craft Vinegar offers a genuine taste of Orkney – foraged, brewed, acidulated, aged in wood and bottled. The appetite for vinegar as an ingredient is growing. We produce the best vinegar you can buy.