We make small batches of finely crafted vinegars from scratch. Double fermented fresh seasonal produce is transformed slowly into unique tasting wine vinegar. All our vinegars are aged and matured to allow further depth and complexity of flavour to develop.
All of our vinegars are raw, unpasteurised, vegan friendly, gluten and preservative free, and packed full of natural goodness.
All of our produce is responsibly sourced. We support local farms, grow our own, forage and buy through the crowd farming scheme supporting small organic farms globally. We use Fairtrade and organic products wherever we can.
Currently based in Yorkshire, Sarah and Andrew started The Slow Vinegar Company as a way of channelling their creativity and interest in food culture into the production of a traditional food staple – vinegar. They both have a background in art & design, and have taught in higher education for many years. Sarah has built a successful personal practice through exhibiting nationally. Inspired by the breadth and range of beautiful artisan wine vinegars discovered through travelling, they have now turned their attentions to crafting their own amazing vinegars. The journey has been demanding with a steep learning curve. Through their interest in fermentations, fascination in taste, a love of sour, plenty of patience and a bit of alchemy, they have created vinegars that they are proud of.