Vinegar is an acidic liquid derived from wine, cider, beer or any other lightly alcoholic beverage.  It is produced by a process called acetic fermentation (from the Latin word acetum, meaning vinegar).  The  transformation of alcohol into sour acid is performed biologically by acetic bacteria called bacillus, found in the air.

Vinegar can be made from almost any sugary liquid.  Cider vinegar, however, holds the most beneficial qualities.  Systematic production got under way as soon as this became common knowledge.

17th century France gave this industry the royal stamp of approval, thus spreading it around the world.  Painstaking experimentation produced a so-called traditional production process that preserves the product's natural qualities without altering them during production.  Cider vinegars which conform best with this method reflect the highest level of quality.

First, the apples are pressed and the juice, resembling clear applesauce is collected.  The contents are then left to ferment in wood barrels, usually made from British Columbia pine.  During the sedimentation process, the sugar transforms into alcohol at a rate varying from 10% to 12%.  This liquid, which has now become cider, is poured into a new fermentation tub where it remains until it has attained an acetic acid degree of 5%.

The above-mentioned process takes place without filtration or pasteurization, and without the addition of any chemical products.  The cider vinegar is then bottled in opaque containers, to prevent oxidation caused by exposure to light.