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Apple Cider Vinegar - Fire Cider (8oz)
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A potent blend of raw, unfiltered ACV with grated horseradish, ginger, turmeric, garlic, onion, mixed peppers, lemon, herbs, spices, pineapple, and cranberries.
Dilute with water (sparkling or flat), juice, tea, or shoot it straight. Also excellent in salad dressings, marinades, or for adding a splash of brightness to soups and stews.
236 ml (8 oz) glass bottle.
Ingredients: raw, unfiltered apple cider vinegar, grated horseradish, grated ginger root, dried/cut/sifted turmeric root, minced garlic, peeled and diced onion, mixed peppers, lemon (including rind), fresh rosemary, fresh thyme, fresh parsley, mulling spices, black peppercorns, pineapple, oregano, cranberries.
Dilute with water (sparkling or flat), juice, tea, or shoot it straight. Also excellent in salad dressings, marinades, or for adding a splash of brightness to soups and stews.
236 ml (8 oz) glass bottle.
Ingredients: raw, unfiltered apple cider vinegar, grated horseradish, grated ginger root, dried/cut/sifted turmeric root, minced garlic, peeled and diced onion, mixed peppers, lemon (including rind), fresh rosemary, fresh thyme, fresh parsley, mulling spices, black peppercorns, pineapple, oregano, cranberries.
North Haven Orchard & Cidery
We are a family-run business producing Farm Crafted Fruit Vinegars including apple cider vinegar, perry vinegar (from pears), and wild plum vinegar all with fruit grown on our farm.Our orchard has a variety of heritage apples and we have added new stock over the past few years. We also grow cherry, blackberry, blueberry and blackcurrant fruits and a selection of herbs for flavouring and infusing our base vinegars. Our infused vinegars now include blueberry, strawberry, blackberry, ginger, rosemary, thyme, oregano, mint, tarragon, pineapple, mandarin, cranberry, blackcurrant. We are constantly adding flavours and combinations as our customers provide feedback.
We harvest our apples from July through the end of October. We crush and press the apples within a few days to produce pure unpasteurized apple juice. We add yeast which converts the sugar in the juice into alcohol. The alcohol is then siphoned off and transferred into a large holding tank, under airtight conditions and left to mature and mellow over the winter.
In the spring we open the tanks and add “Mother of Vinegar’. The alcohol converts into acetic acid with the combination of warming temperatures and air.
Raw, unpasteurized Apple Cider Vinegar with the “Mother” has several health benefits. Studies have shown a cohort of pre-diabetic patients who consumed apple cider vinegar before a high carbohydrate meal did not exhibit spikes in blood sugar typically seen in these patients after eating. The researchers determined the effect was due to the slowing of the passage of the food through the stomach.
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