Acetum Organic Apple Cider Vinegar with Honey & Ginger 6-Pack
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Unfiltered vinegar made from fermented organic apples and sweetened with honey and ginger.
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Apple Cider Vinegar 16.9 fl oz (500ml)
From the natural fermentation of apple juice into vinegar, with the Mother.
In order to maintain the superior taste and natural antioxidant properties of the vinegar, Acetum uses only the best selection of Italian organic apples. Acetum Organic Apple Cider Vinegar is sweetened with Honey and Ginger and is unfiltered and unpasteurized in order to provide the most genuine and healthy vinegar and to preserve the presence of the “Mother” in the product. The “Mother” is what begins the natural fermentation of apple juice into vinegar and has a number of reputed benefits. Acetum Organic Unfiltered Organic Apple Cider Vinegar with Ginger & Honey can be enjoyed on its own, added to sparkling water and used in a wide array of applications. It is also delicious for fruit salads and marinades.
Contains sulfites.
ACETUM
Specializing in the production of high quality Balsamic Vinegar of Modena, Acetum is considered to be at the top of the industry and represents over 20% of the total production of Consortium Balsamic Vinegar of Modena. Based in the Motta Cellars, a historical building established in 1906 in the town of Cavezzo, Acetum completely restructured the cellars to host the vinegar production with top-of-the-line barrels and casks of various sizes and types of wood.
At the base of the commercial success of Acetum is the care for quality. The entire production is made according to ancient recipes and under the control of a modern in-house laboratory which grants consistency and safety. Acetum's continuous studies and research of raw materials and production methods is aimed to always obtain the best quality and the highest possible customer satisfaction.
ACETUM
Specializing in the production of high quality Balsamic Vinegar of Modena, Acetum is considered to be at the top of the industry and represents over 20% of the total production of Consortium Balsamic Vinegar of Modena. Based in the Motta Cellars, a historical building established in 1906 in the town of Cavezzo, Acetum completely restructured the cellars to host the vinegar production with top-of-the-line barrels and casks of various sizes and types of wood.
At the base of the commercial success of Acetum is the care for quality. The entire production is made according to ancient recipes and under the control of a modern in-house laboratory which grants consistency and safety. Acetum's continuous studies and research of raw materials and production methods is aimed to always obtain the best quality and the highest possible customer satisfaction.
