Gegenbauer house vinegar, edelherb, light, 5% acid

Only while supplies last! With the house vinegar Erwin Gegenbauer has revived an old, forgotten production method in the Viennese vinegar brewery. Wheat brandy flows over beech shells that adhere to the bacteria needed to convert alcohol to acetic acid. Specially developed bacteria today give the vinegars a mild-spicy aroma. Basis of the various vinegars is always the pure and water-clear Buchenspanessig. It is added to the aromatic house vinegar each bright or dark fruit vinegar and concentrated grape seeds, resulting in corresponding aroma spectra and colors. House vinegar is suitable for marinating, seasoning, refining and for salad dressings.