Shop Online or visit usKenilworth - 0834236931
Tues - Fri: 9am - 5pm
Sat: 9am - 1pm
Sun & Mon: closed
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.
Flamboyant hibiscus and robust rosehip, elderflower and vanilla bean flavour this aromatic vinegar – adding a healthy piquancy to dressings, summer fruits and salsas.
Known as roselle, Jamaican water, karkady and bissap; the flower sepals are used and consumed worldwide. It’s bursting with vitamin C, caffeine-free, it reduces cholesterol and blood pressure and enriches the immune system. It is delicately perfumed, a lovely colour and has a tantalising flavour. This magic herb? The resplendent hibiscus.
Ingredients: hibiscus, elderflower, vanilla, rosehip