Quality-Oriented Approach

At our company, we prioritize quality at every stage, from the meticulous selection of fruit to the bottling of our apple cider vinegar. Each tiny step is carefully monitored to ensure the highest standards of product quality are achieved.

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Natural Fermentation Process

When it comes to making apple cider vinegar, there are broadly two methods: the natural, slow process and the quick process commonly used by commercial vinegar makers. We firmly believe that superior quality can be attained through a natural process. Therefore, our vinegar is meticulously crafted using this method.

Curated Fruit Varieties
We take pride in selecting a minimum of four or more apple varieties for our vinegar, based on their nutritional analysis and other factors that contribute to the final product. Our location in the Apple town of Kashmir provides us access to a wide range of apple varieties. By using these carefully chosen varieties in specific proportions, we are able to create the most delightful and flavorful vinegar.

Raw, Unfiltered, and Unpasteurized 
After the fruit selection, we extract the juice through cold pressing. This raw juice undergoes fermentation directly without undergoing any filtering or pasteurization processes, allowing us to retain the full nutritional value of the fruit juice. 

The Importance of "The Mother"

"The Mother" refers to the beneficial bacteria that converts juice into vinegar and is responsible for the various health benefits associated with apple cider vinegar. If you seek these health benefits, it is essential to choose an apple cider vinegar that contains "The Mother." It is worth noting that some brands in the market do not include "The Mother" as they are primarily intended for cooking or salad dressing purposes.