Salt Spring Island Artisan Vinegar - Citrus Balsamic

Citrus Balsamic vinegar made with a base wine made from citrus grown right on Salt Spring Island. It’s a privilege to enjoy this product, as it is highly unusual to access local citrus in our climate.

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

While Salt Spring Island is famous for its unusually warm and dry summers compared to the rest of temperate coastal British Columbia, citrus is normally a winter harvested fruit, and our coastal winters are still damp and cool. Read more about how Jane Squier manages these conditions to successfully grow citrus on Salt Spring Island, via Edible Magazine. The Garden is a fascinating example of small-scale low impact alternative farming.

250ml glass bottle 5% acetic acid

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.