We pick fresh blackcurrants in early July, and ferment them straightaway. The pulp makes a dark, sweet and heady brew with a depth of flavour that only gets better over time. The vinegar goes particularly well with game, venison, pork and root vegetables as well as sweet fruits and ice cream.

 

Delivering their distinctive flavour, blackcurrants are a true summer berry packed with vitamins and goodness. We grow quite a lot of our own and pick from local fruit farm Bentley Grange. As the company has grown we also get Blackcurrants from Windmill Farm in Herefordshire. When ripe the fruit are plump, dark in colour and delicious straight off the bush but when they are pulped and fermented, all that heady flavour is locked in to the liquor to develop and intensify. Our finished Blackcurrant Wine Vinegar holds onto that distinctive flavour and becomes the perfect condiment to use in rich sweet and savoury dishes.

 

Recipe Idea

Vinegar Roasted Vegetables

Vinegar is the secret ingredient to amazing roast vegetables. Once tried you will never eat them without it again!

 

1 courgette cut into large chunks

2 carrots cut into sticks

2 small parsnips cut into sticks

500g of baby new potatoes

3 garlic cloves peeled and kept whole

2 tbsps Blackcurrant Wine Vinegar

2 tbsps Olive Oil

small bunch of time

1 tbsp caster sugar

 

Pre heat oven to 180ºC. Prepare vegetables and place in a roasting pan. Add the garlic and toss with the vinegar, olive oil and sugar. Season well. Place the sprigs of thyme on top and roast for 40 minutes.  Vegetables should be soft and slightly browned.