A natural process
The vinegar is a cloudy golden colour, as it is neither filtered nor pasteurised. For this reason, it contains a high content of live vinegar mother. Over time, some vinegar mother may grow in the bottle, creating a small swirl of cloud, or some coating on the side of the bottle. After fermentation, the cider is left in contact with the air to evolve into vinegar. During this process, wild bacteria (vinegar mother) naturally convert the alcohol in the cider to acetic acid, which gives vinegar its characteristic bite and sharp aroma. When the vinegar mother has completed its task, the vinegar is left to settle and mellow before it is bottled.