Vinegars
Hot Pepper Garlic
A white wine vinegar base infused with habanero peppers and lots of garlic. Spicy, with a lovely kick of garlic.
250 mL
WHITE WINE VINEGAR, HABANERO PEPPERS, GARLIC, TLC.
Mint Vinegar
Organic apple cider vinegar infused with fresh mint, a variety of warm spices and organic coconut palm sugar for a touch of sweetness. A sweet and spicy flavour.
250 mL
ORGANIC APPLE CIDER VINEGAR, WATER, ORGANIC COCONUT PALM SUGAR, ORGANIC MINT, BLACK PEPPER, STAR ANISE, ALLSPICE, CLOVES, TLC.
County Maple
Organic apple cider vinegar infused with pure dark maple syrup and a touch of dark rum. A delightfully sweet and tangy flavour.
250 mL
MAPLE SYRUP, ORGANIC APPLE CIDER VINEGAR, WATER, DARK RUM, TLC.
“Raspbeery” Vinegar
Organic apple cider vinegar infused with purple raspberries and local craft beer. A clean, refreshing flavour.
250 mL
CRAFT BEER, ORGANIC APPLE CIDER VINEGAR, RASPBERRIES, TLC.
Blueberry Balsalmic
A balsamic vinegar base infused with blueberries, warm spices and a touch of organic coconut palm sugar to take the edge off the tart blueberries. A rich, deep and fruity flavour.
250 mL
BALSAMIC VINEGAR OF MODENA, BLUEBERRIES, LIME JUICE CONCENTRATE, ORGANIC COCONUT PALM SUGAR, BLACK PEPPER, CINNAMON, STAR ANISE, TLC.
Roasted Shallot & Sundried Tomato Vinegar
A red wine vinegar base infused with roasted shallots, sundried tomatoes, peppercorns and red pepper flakes, with a touch of organic coconut palm sugar to cut the acidity of the tomatoes. An earthy, robust flavour.
250 mL
RED WINE VINEGAR, SHALLOTS, ORGANIC COCONUT PALM SUGAR, SUNDRIED TOMATOES, BLACK PEPPER, RED PEPPER FLAKES, TLC.
Our gourmet vinegars start with a base of white wine, red wine, balsamic vinegar or organic apple cider vinegar. We infuse them with a variety of fresh fruits, herbs and spices. They then sit for a number of weeks, absorbing the flavours of these ingredients.
When we need a sweetener to take the edge off the acidity of the vinegar, we incorporate a small amount of organic coconut palm sugar. It’s lower on the glycemic index than brown or white sugar is. For our maple vinegar, we use only locally produced, extra dark maple syrup.
Each vinegar is truly unique in design and flavour, and can be used for many different applications—not just in salad dressings:
A generous splash brightens up stews, braised meats, roasted vegetables, sauces and marinades.
Those on a reduced salt diet can use our vinegars to bring out flavours in their food. A sprinkle perks up steamed vegetables, boiled potatoes, pasta, rice and grains.
Drinking vinegar? Absolutely! A dash or two enlivens cocktails, Prosecco or sparkling water.
A capful can be added to bone broth. Delish and tremendously good for one’s gut!
“My two essential ingredients are chilies, any kind, dried or fresh; and acid, whether it's citrus—lemon, lime, yuzu—or vinegars. Food has to pop.”
—Jean-Georges Vongerichten