Raspberries and blackberries please step aside, for a new fruit has jumped to the fore with the launch of Tayberry Vinegar, a new, delicious deeply fruity vinegar from Demijohn and a great alternative to a balsamic vinegar dressing.
As rare as sun in Scotland the tayberry grows mainly in Fife and is a cross between the raspberry and the bramble but is sweeter, much larger and cannot be picked easily nor machine harvested, hence the reason they are not commercially grown.
Always on the hunt for the quirky, Demijohn discovered Tayberry Vinegar being made by two talented ladies in Fife who were producing sauces and dressings made from herbs grown in their cottage gardens. The result is a deeply fruit vinegar with a subtle sweetness that can be used for dressing salads or adding to savoury dishes. Its sharpness means it lends itself to being used for cooking at temperature.
Named after the River Tay, the tayberry is a deep reddish purple colour when ripe. The Tayberry Vinegar is made by infusing the tayberries in wine vinegar with a little sugar. However, given the short supply of stocks of tayberries, Demijohn only has a limited supply of Tayberry Vinegar so shop quickly before it runs out.
Angus Ferguson, owner of Demijohn said: “Our fruit vinegars are popular the whole year around. In summer they make excellent salad dressings or can be drizzled over meat, fish and even fruit. In the colder months we recommend adding them to sauces, gravies and casseroles for a rich, fruitier flavour. This new addition to our stable of fruit vinegars is delicious, versatile and such a wonderful colour. Why not take the healthy route and add one part Tayberry Vinegar to two parts sparkling mineral water and ice and you have a really healthy spritzer. And you can even drive after one of these!”
Note to Editors:
Demijohn sources unusual, delicious artisan liqueurs, spirits, oils and vinegars from around the UK and Europe and sells them in a wide range of re-useable glass bottles. Each bottle can have a free personalised message added.
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