Dark (and mysterious)
We began by growing Aspergillus mould on Barley to unlock the hidden sweetness within.
Once fully fruited the Barley Koji was then slow caramelised for 30 days at 60c.
Chaga brought the tannin, (along with a dizzy ‘orac’ score and a million purported health benefits*)
At only 4% acid this is a mellow vinegar with an intriguing blend of sweetness and astringency.
4% acid 150ml
live and unpasteurised
*no citations provided