Sam Britten is a former chef turned brewer turned vinegar maker. He worked in high-end restaurants all over before moving to the Orkney islands to pursue different ideas. He started off with making beer but then one day tried double fermenting it into vinegar. Orkney Craft Vinegar was made.
Orkney Craft Vinegar is a raw, unpasteurised, unfiltered, living vinegar with the mother made from scratch. They make either a wine (honey, rhubarb, rose hip, or seaweed) or a beer (malt) specifically to then ferment on again into vinegar. No infusion, no shortcuts.
Producing their vinegar is essentially alchemy. From fermenting, alcohol made themselves using traditional methods to ageing in oak barrels for up to a year. The result is a softer, more rounded ingredient to cook with which carries more depth of flavour than standard vinegar.
They are incredibly proud to have a partnership with Orkney based whiskey distillery Highland Park. They work closely with Highland Park who supplies their whisky-soaked bourbon and sherry casks. They use these casks exclusively, along with Highland Park peated malt, to create their developing range of malt vinegar.
Orkney Craft Vinegar offers a genuine taste of Orkney – foraged, brewed, acidulated, aged in wood, and bottled. The appetite for vinegar as an ingredient is growing. They produce the best vinegar you can buy.
The Honey & Meadowsweet vinegar is brewed from scratch using large quantities of blossom honey to make mead. It is infused with meadowsweet flowers, then fermented a second time into vinegar. The result has the perfect balance of acidity, slight sweetness, and florals.