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At Rozendal they follow the traditional French Orleans method of vinegar making. 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. But the real character of this vinegar range lies in the botanical infusions, carefully selected for their culinary and health-enhancing properties.
Buchu, honeybush, rose geranium, wild olive and wild rosemary reflect the rich biodiversity of the Cape Floral Kingdom. These fynbos herbs delicately enhance this vinegar’s flavour and offer countless health benefits.
Two species of Agathosma, a flowering plant in the family Rutaceae, are indigenous to the Western Cape mountains. Commonly known as Buchu, this herb smells like black currants and is favoured by herbalists in the treatment of urinary tract infections and stomach ache. It is also recommended as an all-round pick-me-up.
Ingredients: buchu, honeybush tea, rose geranium, wild rosemary, wild olive