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Small-batch malt vinegar, naturally fermented using traditional methods from the 1800s. Aged in wooden barrels, the process is slower, yielding a rich, malty, and tangy taste.
Great for vinaigrettes, marinades, chutneys, pickling and experimenting!
Made in Tasmania with
Tasmanian Malt Barley
Limited Second Release - available
Barrel aged - 12 months
Sharp, yet slightly sweet, fruity, malty and tangy with a full rich flavour and classic Whisky cask oak tannins.
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