Old fashioned blackcurrant bushes are still plentiful on the sunny slopes of the Dunajec River Valley in Southern Poland. In midsummer these are hand harvested and pressed, after which they undergo a long, two-stage fermentation, using the traditional Orleans method. Blackcurrant vinegar requires a minimum of 2 years to clarify to a rich, deepest red colour and allow its complex bouquet of flavours to meld and mellow.
Unpasteurized, unfiltered, rich in probiotics.
Robust, peppery, intensely fruity
In the kitchen
In dressings for dark salad greens (spinach, kale, radicchio, chicory), with delicate cream cheeses, Ricotta, Feta. For making marinades (or for deglazing the pan, together with a little sugar) for beef, game and dark poultry meat. Pairs well with rosemary, black pepper, cloves or juniper.
For making a flavourful vinegar and sugar reduction to drizzle over meringues, especially summer fruit pavlovas, vanilla ice cream, Mascarpone, dark chocolate mousse, over fresh pears or melon.
In the drinks cabinet
Add to gin and tonic. In cocktails, sweetened with a little simple sugar syrup, can be used to replace crème de cassis, for example in a Kir Royale (with sparkling white wine). Non-alcoholic spritzer with sparkling water, simple sugar syrup and a sprig of fresh rosemary.
In the medicine cabinet
Every variety of Octovnia’s living vinegar has a beneficial effect on gut health, boosts immunity and improves well-being. In addition, the vinegars are enriched with the specific properties of flowers, fruits and herbs from which they are made, well known in folk medicine and often used in modern herbal supplements.
Blackcurrants (ribes nigrum) contain a high amount of anthocyanins with potential health benefits against aging, neurological diseases and inflammation. They are also high in vitamin C and a rich source of iron.
Drink 10 ml of vinegar a day in a small glass of water.
Store tightly corked in a cool, dark place. The vinegar may be kept in the fridge, but this is not required for its safe storage.
Our living vinegar contains a culture of acetic bacteria which can cause the formation of a "mother of vinegar". This is a natural, safe and healthy process. If a mother forms in your vinegar, you can simply strain it out before use.
Available in bottles of 100 ml, 250 ml or 500 ml.
Sanepid Food Safety Certificate No. 290.2018