Willy’s Live Apple Balsamic Vinegar 500ml

Live Apple Balsamic Vinegar

Willy’s Live Apple Balsamic Vinegar 500ml is a wonderfully different take on balsamic, made with organic British apples rather than grapes. Apple cider vinegar is naturally fermented with the live Mother, blended with organic apple juice must and slowly rested in French oak casks, creating a rich, rounded vinegar with natural sweetness, smooth tang and gentle oaky depth.

Raw, unpasteurised and unfiltered, this apple balsamic has a beautifully fruity character that makes it just as good for drizzling as it is for cooking. Splash it over roasted vegetables, whisk into salad dressings, pair with extra virgin olive oil for dipping, glaze pork or chicken, or drizzle sparingly over ripe strawberries and peaches.

We’ve tried this one ourselves at i4C and it was an instant favourite. It’s genuinely one of the most delicious balsamic-style vinegars we’ve tasted – sweet, fruity and incredibly moreish, with enough acidity to keep everything beautifully balanced. It’s the sort of bottle you start finding excuses to put on everything.

Key Features:

• 500ml bottle.
• Made in Herefordshire using 100% British apples.
• Crafted from organic apple cider vinegar and organic apple juice must.
• Slowly rested in French oak casks to develop additional complexity.
• Naturally occurring apple sweetness with no refined sugar added.
• Produced without filtering or pasteurisation.
• A distinctive British alternative to traditional grape-based balsamic vinegar.

Recipe Inspiration:

• Roast carrots, squash and parsnips until caramelised, then splash with apple balsamic vinegar while still hot for a glossy, sweet and tangy finish.
• Layer ripe tomatoes with mozzarella and fresh basil, then drizzle with apple balsamic and extra virgin olive oil for a fruity twist on a classic Caprese salad.
• Brush pork belly with apple balsamic, Dijon mustard and honey towards the end of roasting to create a sticky glaze that works brilliantly with the richness of the pork.
• Spoon a little apple balsamic over fresh strawberries or grilled peaches and serve with vanilla ice cream or mascarpone for a simple summer dessert.

How is apple balsamic different from traditional balsamic vinegar?

Traditional balsamic vinegar is made from grapes, whereas Willy’s version starts with organic British apples. The addition of apple juice must gives it a distinctive fruitiness and natural sweetness, while ageing in French oak adds some of the rounded complexity associated with traditionally aged vinegars.

Why is Willy’s Apple Balsamic aged in French oak?

Resting vinegar in oak allows it to develop additional flavour over time. For Willy’s Apple Balsamic, the French oak contributes subtle woody notes and helps create a smoother, more rounded flavour alongside the natural sweetness and acidity of the apples.

Why can I see sediment or cloudiness in Willy’s Apple Balsamic?

Willy’s leaves its Apple Balsamic raw, unfiltered and unpasteurised. As a result, natural sediment, cloudiness or strands associated with the Mother may be visible in the bottle. This is a normal characteristic of a live, naturally fermented vinegar.

Ingredients:

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.