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Laurent Agnes - Apple Cider Vinegar


A cider vinegar produced from slow fermentation, aged in oak barrel for more than one year by Laurent Agnès, reknown artisan for 20 years in the world of fine gastronomy.

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.  

500 ml - 5% acidity