OUR PREFERENCE FOR TASTE, NATURE, HEALTH AND PATIENCE, OVER PRESERVATIVES, ARTIFICIAL ADDITIVES, MASS PRODUCTION AND QUICK FIXES, REWARDS US WITH EXCEPTIONAL QUALITY, LOCAL VINEGARS, AND OF COURSE A COUPLE OF AWARDS TO BOAST ABOUT.

Rozendal gold sofi award for best vinegar

Awards

Known to be “The Oscars of the food industry”, we were very honoured when our Hibiscus Vinegar won Best Vinegar at the SOFI Awards in America in 2011.  We have also collected a few other mentions and awards along the way.

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The Rozendal vinegar process

The process

Heritage and patience are key in the preparation of our award-winning vinegar. The traditional French Orleans method, natural fermentation and 12 years of oak maturation characterise the fascinating process.

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The Rozendal vinegar range

The range

We have four varieties in the range: Fynbos, Green Tea, Lavender and Hibiscus. These organic plants are carefully selected for their culinary and health properties and then infused and matured with our vinegar for up to 12 years.

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Rozendal vinegar ostrich kebabs

For the foodies

Rozendal commissioned the renowned South African cook, Martin Mössmer, to create dishes that use our vinegars to their full potential. The results were spectacular! Of course, a good vinegar can be used in the most simple of ways too.

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We have just released our limited edition Rozendal Essentia Vinegar – the embodiment of our life-long pursuit for quality and purity.

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  • Hors riding at Rozendal

H is for Hold-On

“What's the difference between obstinacy and perseverance?” Angi asks, as we shelter from the 35°C heat, on Manor House's shady veranda, drinking Kurt's famous iced tea. Her blonde hair is caught back in a pony tail. Her T-shirt and shorts smirched with dust and the green residue of horsey kisses, her face flushed. “The one has a strong will. The other, a strong wont!” she says with a grin.