Wild Garlic is a strong signifier of Spring and front runner of plants emerging after the cold winter. It’s abundance around the local rivers and streams turn the banks green and then dappled with white as the delicate flowers bloom. Often used in seasonal cooking the taste of wild garlic is distinctive and familiar. 

Making Wild Garlic Wine was quite something - never before has a fermenting brew smelt so strong, so pungent, a moment when we had to question whether we were doing a good thing! However, as the wine matured, that phase passed and as the vinegar developed the flavour and aroma became more subtle and complex.

The finished vinegar has a presence of the base ingredient both in aroma and taste and will be a good staple savoury ingredient for many dishes.