Salt Spring Island Vinegars are using slow, traditional small-batch methods from a wide range of local fruits and herbs.
The first step is to ferment local fruit into beautiful wines (that we sadly never get to drink!). The wine goes into fermentation tanks where natural cultures convert the alcohol to acetic acid.
This natural fermentation takes a long time. We often wait for up to a year before the vinegar is ready to bottle. It’s tough to be patient, but the small-batch approach ensures the quality and uniqueness of our products.
We make a wide variety of fruit wine vinegars, great for salad dressings and marinades. We also produce a
line of balsamic-style fruit vinegars perfect for dipping with bread and oil or adding a fruity twist to your favourite cocktail!