Salt Spring Island Artisan Vinegar - Oak Aged Blackberry Balsamic

About this vinegar

Local blackberries are fermented into their own wine, before undergoing secondary fermentation to turn the wine into vinegar.

Blackberries have such a deep opaque colour, they make a beautiful vinegar that even when diluted into a drink will lend a beautiful purple tint. This vinegar is aged on oak chips for a savoury drying note on the finish that complements blackberry’s vibrant fruitiness.

Blackberries are emblematic of BC late summer, as invasive Himalayan Blackberry vines have colonized roadsides and property lines almost everywhere you look. They can also be grown commercially so it’s possible Bree, the vinegar maker, has purchased them from a farm, rather than hitting the roadsides with bucket in hand - but you never know.

This vinegar perfectly captures the essence of perfectly ripe blackberries, but the acidity recalls those moments when you accidentally pop an underripe one into your mouth on a hot afternoon.

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.