Laurent Agnes - Apple Cider Vinegar

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Apple cider vinegar is made from fermented apple juice, which has been converted to vinegar by specific bacteria. The compounds in apples give apple cider vinegar a sweet and crisp flavour. Typically used as an ingredient in salad dressings.

Laurent Agnes is very specific about the ingredients he picks. Oak barrels and time are his best allies to create his sublime products. Nine to twelve months are needed to produce Laurent Agnes vinegars. Tasting his vinegars is like re-discovering what vinegar should be like: a noble ingredient. They are ideal for any cuisine.


500 ml - 5% acidity