Salt Spring Island Artisan Vinegar - Quince Balsamic

About this vinegar

When we first visited Salt Spring Island Vinegar’s facility last year, Bree had just received some flats of quinces and they were resting in the shade outside the door to the facility. On a warm summer afternoon their perfume-y aroma was palpable even at a distance.

Anyone who has ever received a flat of quinces knows it is a gift and a curse - it’s no easy feat to process them, with their fuzzy exterior and extremely hard flesh. It’s a pleasure to taste the final product.

Because the fruit has not been cooked during production, it retains its pale golden hue and a delicate floral note. 

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.