Rozendal Botanical Vinegar Gift Pack
On Rozendal Farm, the Ammann Family follows the traditional French Orleans method of vinegar preparation. 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 fermented in small oak barrels, infused with select botanicals, and then matured over a 12-year solera system. A balance of sweetness and acidity yields a rich, balsamic-style vinegar - a robust tonic and chef's essential.
The Fynbos Vinegar contains carefully selected Fynbos herbs that reflect the rich biodiversity of the Cape Floral Kingdom, whereas the Hibiscus aromatic vinegar will add a fresh piquancy to dressings, summer fruits, and salsas. The Green Tea vinegar can be enjoyed as an aperitif, mixed with water for a refreshing drink, or used in pickles, marinades and dressings. The Lavender Vinegar is infused with organic Lavender grown on Rozendal. This vinegar is superb served as a reduction with roasted lamb and venison.
4 x 50 ml
Fynbos: Red wine vinegar, grape must, Buchu, Honeybush Tea, Rose Geranium, Wild olive, Rosemary
Hibiscus: Red wine vinegar, grape must, Hibiscus Tea, Rosehip, Elderflower, Vanilla Pod
Green Tea: Red wine vinegar, grape must, Green Tea, Carob, Lavender, Bay Leaf, Kelp, Chilli
Lavender: Red wine vinegar, grape must, Lavender