Armagh Cider Vinegar

We use only whole apples - never pomace or scraps - from our Armagh Bramley and dessert apple trees. The fermentation happens in our processing shed, where we can monitor temperature and acidity throughout the process.

The two-stage fermentation process takes several months, depending on ambient temperature and the sugar content of each batch. We never rush it. Wild yeasts from the orchard air convert sugars to alcohol, then acetobacter bacteria transform the alcohol into acetic acid. We test every batch multiple times - looking for that sharp, clean tartness balanced with fruity complexity. Discover recipes and uses for apple cider vinegar, including traditional tonics and DIY preparations.

We make this vinegar because it represents the full circle of our orchard. The apples carry the terroir of Armagh - the mineral-rich soil, the cool autumn nights. The fermentation captures time itself. And the final product has uses far beyond cooking: we've found it works wonderfully as a hair rinse, a natural household cleaner, and even a garden pest deterrent. It's a single product that embodies our commitment to creating value from every apple we grow.