Vinegar

Made from the juice of organically grown, fully ripened Trebbiano grapes, cooked and simmered for hours to a reduction called 'mosto cotto' (must), then cooled in barrels and aged - turning into vinegar.

Ponzu is a traditional Japanese dipping sauce that combines the flavours of citrus, vinegar and shoyu.

Mirin is a sweet, natural cooking wine made from sweet rice.

Mirin is a sweet, natural cooking wine made from sweet rice.

Unfiltered, unheated, unpasteurized and 5% acidity.

Unfiltered, unheated, unpasteurized and 5% acidity.

Unfiltered, unheated, unpasteurized. Mother of Vinegar.

A high-grade, smooth vinegar from Modena, Italy. Balsamic vinegar is an aromatic, aged vinegar made from the concentrated juice of white grapes, typically of the Trebbiano variety.

Brown Rice Vinegar has a smooth delicate taste. Naturally fermented for 6-10 months it contains many healthy enzymes for digestion.

Spiral’s Organic Red Wine Vinegar is made from premium organic table wine. Slow aging and careful processing combine the taste of the wine with the nuances of the soft vinegar. From the House of Charbonneaux, France.

Spiral’s Organic White Wine Vinegar is made from premium organic table wine. Slow aging and careful processing captures the flavour of the grape whilst maintaining a clean zesty feel. From the House of Charbonneaux, France.

Japanese Umeboshi Plum Vinegar is not vinegar but a pleasantly tart and salty juice extracted from making pickled Umeboshi plums.