Salt Spring Island Artisan Vinegar - Black Cherry Balsamic

About this vinegar

Black cherries are fermented into a base wine before undergoing secondary fermentation to convert alcohol to acetic acid - aka turn wine into vinegar. This process start to finish can take up to a year. 

Cherries offer such a rich warm ruby colour and a fascinating mix of fruitiness that almost feels ‘earthy’, post-fermentation. Complex & colourful. Splash it into soda or tonic, macerate fruit in it for garnishes, drink straight by the spoonful - the options are unlimited.

Lightly backsweetened, this ‘balsamic’ tastes great lightly diluted with soda water or tonic.

About Salt Spring Island Artisan Vinegar

A labour of love made by a team of 1! These vinegars are made in small batches with locally sourced and in-season fruit.

The fruit listed on the label is fermented into its own wine before undergoing bacterial fermentation to turn into vinegar. (As opposed to the fruit simply being an ingredient that flavours a neutral base vinegar.) Both the initial fermentation and acetic fermentation are processes that take time. 

This vinegar is unpasteurized.

Want to know more about vinegar? Check out our blog post which goes into a little more depth.