How our Raw Apple Cider Vinegar is Made
Firstly, we let nature follow her course, taking a whole year to grow apples from tiny buds, to perfectly ripe and natural fruit. These apples are then hand-picked from the orchards of our 250-acre historic Estate, pressed and allowed to ferment naturally into an unfiltered cider. Once fully fermented, it is converted to vinegar simply by exposing to fresh Irish air.
And that’s it – nothing added, no filtering, no dilution, and no pasteurisation. 100% raw and natural, exactly as nature intended.
Apple Cider Vinegar and your health
Socrates, widely known as the Father of Medicine, treated his patients with apple cider vinegar because of its antiseptic, cleansing qualities.
Today, Apple Cider Vinegar is a staple in many kitchens and used as an ingredient in both cooking, salads as well as cleansing drinks and tonics.
What is ‘The Mother’?
This is a collection of friendly bacteria and yeasts that develop throughout the fermentation process of vinegar making. It is not unlike the SCOBY which is the main component of a good quality Kombucha. The mark of a good quality Apple Cider Vinegar is its cloudiness when shaken, but you will see ‘the mother’ as a sediment when settled.
Try these Three Recipe Ideas
Morning Cleansing Tonic …
- 250 ml spring water
- 1 Table Spoon of Attyflin Estate Raw Apple Cider Vinegar
freshly squeezed lemon juice
- 1 Teaspoon of honey
- ½ Teaspoon of powdered or fresh ground turmeric
Combine the above into a glass and drink first thing in the morning.
Fresh & Healthy Salads
Replace wine or balsamic vinegars with some zingy Attyflin Estate Raw Apple Cider Vinegar to add a kick to your delicious healthy salads.
Cider Vinegar Pear & Blueberry Blast Smoothie. (Serves 2)
- 500ml spring water
- 1 Table spoon apple cider vinegar
- 1 medium pear, peeled and cored
- 1 cup blueberries
- ½ Table spoon of ground or fresh ginger
Pop all the ingredients into a blender. Blitz for 30 seconds and enjoy as part of your healthy lifestyle