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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.
Infused with green tea, chilli, carob, lavender, kelp and bay leaf, the Green Tea vinegar has numerous uses. Enjoy as an aperitif, mix with water for a refreshing drink, or use in pickles, marinades and dressings.
Clinical studies suggest a link between polyphenols in green tea and a reduced chance of cancer. Green Tea brims with antioxidants, is a superb detoxifier and a must for weight and cholesterol reduction.
Ingredients: green tea, carob, chilli, bay leaf, kelp