Our Apple Cider Vinegar
Raw, unfiltered apple cider vinegar with ‘The Mother’
The unhurried process of nurturing our hand-crafted, small-batch apple cider vinegar from apple to elixir is a time-honoured labour of science, magic, and instinct. The result? Pure, unadulterated apple goodness — and exceptional flavour — in every drop.
Organically grown apples
We only use (non-certified) organically-grown apples to make our apple cider vinegar. That means no harsh pesticides or insecticides, no synthetic fertilisers, and no harmful chemicals. Only sun-ripened, nutrient-rich, residue-free fruit.
Elgin Organics is the only locally produced, organically grown apple cider vinegar in South Africa. Our apples are grown in the lush Elgin Valley, the apple mecca of the Western Cape.
Our artisanal apple cider vinegar is hand-poured, hand-bottled, and hand-labelled by our small team.
Every drop of our vinegar is hand-crafted in small batches in our boutique micro cellar. That’s why every barrel of Elgin Organics apple cider vinegar is unique, with subtle nuances in flavour and colour.
Naturally fermented in recycled oak wine barrels, our apple cider vinegar has characteristic depth, body, and balance.
Pure, raw goodness
Our naturally fermented, raw apple cider vinegar is unfiltered, unpasteurised, and packed with prebiotics, probiotics, antioxidants, and antimicrobials. Every bottle contains traces of ‘The Mother’, a stringy, cloudy sediment containing friendly bacteria and healthful enzymes.
Only the tastiest, sun-ripened, hand-selected apples make it into our oak fermentation barrels. That’s why our apple cider vinegar is widely regarded as the best-tasting locally made apple cider vinegar on the market.
From apple to elixir: How Elgin Organics raw apple cider vinegar is made
- Whole, organically grown apples, including the skin and seeds, are hand-selected and cold-pressed into pure, natural apple juice.
- The apple juice is hand-poured into oak wine barrels, where, thanks to the natural sugars and bacteria found in apples, it undergoes its first fermentation into alcohol.
- The liquid remains on oak to undergo a second fermentation, where the alcohol is converted into acetic acid. Acetic acid is understood to be responsible for many of apple cider vinegar’s health benefits. It’s also during this second fermentation when ‘The Mother’ is formed, a stringy substance containing healthy bacteria, probiotics, and enzymes.
- After a minimum of 12 months on oak in total, when the flavour, character, and acidity (between 5-8%) of the apple cider vinegar is just right, the barrel is tapped.
- Our raw, unfiltered, unpasteurised apple cider vinegar is then hand-bottled and hand-labelled, ready to be enjoyed as a delicious culinary ingredient or a daily health tonic.