Rozendal hibiscus vinegar is a balsamic style vinegar, flavoured with Hibiscus, matured in oak barrels over a twelve year solera system.
Red wine vinegar, Grape must, Hibiscus tea, Rose hip, elderflower, vanilla pod
Sediment may settle, shake before use
Rozendal employs the traditional French Orleans method of vinegar making: Wine is cultured by an indigenous “mother” (the acetobacter) from the first vinegar made on Rozendal in 1988 and allowed to ferment naturally in small oak barrels. Select ingredients are crucial to quality – we start with a good, balanced red wine (and not the dregs or caramel additives common in the vinegar industry).
The balsam is then matured for up to 20 years in oak barrels, which allows it to soften in taste. Ageing takes place over a solera system; a complex maturation method that relies on the fractional blending of old vinegar with the new to ensure that the character of the original vinegar permeates every bottle. Finally, we bottle small batches using a gentle gravity-flow system, leaving the vinegar to evolve and mature further in the bottle.
Their slow processes yield a beautifully balanced, balsamic style vinegar good enough to drink neat – and indeed, a daily shot of the tonic is the morning norm on Rozendal Farm. This invigorating ritual is enjoyed for its taste, but also for its health benefits: Raw, naturally fermented vinegar helps to restore the body’s PH balance, by reducing the excess acid that results from our modern lifestyles.