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.
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.
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.
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.
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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There is no aperitif I like better before a summer lunch than Rozendal’s vinegar over ice.
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