Rozendal’s botanical vinegars are a unique combination of the mastery of a time honoured craft with the flavours of local botanicals. Following the traditional French Orleans method of vinegar making, Rozendal’s vinegar is made from a blend of red wine cultivars and activated by an indigenous “mother” culture originating from the farm’s first vinegar of 1988. The balsam is naturally fermented in small oak barrels, the outcome perfected by extended oak maturation over a 12 year solera system. The result is a Balsamic-style vinegar; balanced in sweetness and acidity and offering a robust tonic and chef’s essential.
The real character of this vinegar range lies however in the botanical infusions, carefully selected for their culinary and health-enhancing properties. Drawn from the biodiverse Cape Floral Kingdom, with other global ingredients such as green tea and lavender, the Rozendal vinegars offer a truly unique taste profile.
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