We first spotted Danny, founder and the vinegar expert at Claydens Vinegar, on an Instagram post where he was showing off his hawthorn berry picking technique (patiently and individually, as it happens) and were hooked by the idea that these berries were going to be turned into a wild vinegar. A lot of vinegar that claims to be a certain flavour will generally just be bog-standard commercial spirit vinegar with a big pile of whatever it is you want it to taste of chucked in and soaked for a bit. Not so with Clayden’s! They take the time to create a wine from their foraged ingredients and allow it to develop as any wine should, before turning that wine into a vinegar using ‘the mother’ - a term describing the active bacteria element that creates the acidity in vinegar - which means that all the wild vinegar from Clayden’s is alive! After creating the vinegar from the wine, Danny ensures that each batch is aged to perfection and if it is anything less than delicious, it doesn’t get released. No wonder they are award winners!
This attention to detail from start to finish means that the vinegars on offer from Clayden’s are probably the best available on the market, and it is a privilege for us to be able to include them as part of Forage Box.
This kelp wine vinegar has all the subtlety and depth of flavour you would expect from an artisan product, and care should be taken to consume it in the right way. We think we struck gold when we tried it as a dipping sauce with some steamed dim sum (it is a massive step up from that horrible black stuff you usually get!) but the pleasant acidity and rich, seaside flavours make it perfect for drizzling onto salads or as part of a marinade. The great thing about vinegar is that is ages well and lasts for a long time, so save it for that special occasion!
Head over to Clayden’s Vinegar’s website to check out their other products - you will not be disappointed.