about vinegars

The product line of our vinegars is not directly based on koji but is related to both the Czech and the Japanese tradition. However, the combination of koji and vinegars being offered is also coming soon. Vinegars have been used for centuries not only as preservatives, but they have also been drunk mixed with water as a refreshing drink, especially on hot summer days. And this is a tradition we are trying to continue. We want to offer high-quality vinegars for all purposes.

And because we produce them using the original Orleans method, where they are aging in oak barrels for more than a year, they are in a way GRAND vinegars for us. Grand vinegars from Bohemia.

We make them from mead. That is, from honey that we ferment into a very tasty "stum-like" mead. We then pour it into solid oak barrels, where bacteria of the Acetobacter genus gradually digest the alcohol and convert it into vinegar acid. And because this process happens slowly and under a layer of cellulose (the so-called vinegar mother), the vinegars do not lose their flavor or aroma as we know from cheap industrially produced vinegars.

Our vinegars have really broad use in the kitchen for salad dressings, fruit or vegetable pickling, they can complement the flavor of meat, they are suitable for some soups and sauces, but also for mixed soft drinks or ice cream. And that's why we think they deserve different flavor variations. As is our habit, we experiment and macerate fruits, herbs, or garlic in vinegars.

Next to the standard types of vinegars from time to time we offer special batches of products depending on the seasonal availability of the ingredients, such as elderberry vinegar, which is really great to have with water and more than well replaces sweet syrups in the summer.