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A handmade, deeply fruity vinegar with a subtle sweetness that can be used for dressing salads or adding to your savoury dishes to enhance their flavour to tastebud tingling levels!
How is it best used?
Our unique Tayberry Vinegar is less sweet than many of our other real vinegars so it lends itself to being used for cooking at temperature. Use in gravies and sauces liberally. Its strength of flavour is greater than that of our Raspberry Vinegar, so if you are dressing salads with an Olive Oil we would recommend you pair it with a strong flavoured oil, for example our Villa Montalbano Extra Virgin Olive Oil or our Kabbadates Extra Virgin Olive Oil.
Like our other fruit vinegars, it can be used as a cordial. One third fruit vinegar, two thirds sparkling mineral water and a little ice is all you will need to make a delightfully healthy vinegar spritzer. Additionally you can use it to make a delicious Summer pudding, such as Meringues with a touch of Tayberry.
How is this made?
Two talented Ladies, Penny Turnbull and Lindsey Anderson from Fife in Scotland are behind the creation of this uniquely delicious Tayberry Vinegar. Penny and Lindsey joined forces and first started making their sauces and dressings in May 2012 from herbs grown in their cottage gardens. To create our Tayberry Vinegar they have used a rare and locally grown Tayberry fruit, which is infused in a wine vinegar with a little sugar to make our Tayberry Vinegar.
The Tayberry fruit is a cross between a Blackberry and Raspberry, producing a berry with a great depth of flavour and subtle sweetness. It is named after the River Tay in Perthshire. Unfortunately stocks of Scottish Tayberries are in very short supply as they are currently only grown on a few of the many fruit farms in Perthshire and Fife.