Absinthe Vinegar

In a nutshell: This very rare 'Limited Edition' Absinthe vinegar has taken years to perfect and Nathalie is now happy to offer a few bottles for sale. A delicate nose of green anise and vegetal notes make it slightly spicy and surprisingly delicious. 

Using an Absinthe distilled in Pontarlier by François Guy, this extraordinary Absinthe vinegar has a light green olive tint, and it offers an intriguing herbal nose and palate. 
The award-winning Absinthe is produced from old methods of distillation that ensure the character of the traditional taste of Absinthe. Francois Guy received a gold medal at the Concours Général Agricole (CGA) 2016 and 2017 in Paris. It was also awarded a gold medal at the Absinthiades 2015. The secret recipe has been handed down from father to son and but the main ingredients for Absinthe Francois Guy are still classic Spanish green aniseed and wormwood grown locally in the Pontarlier area.

Details 250ml, 6° acidity

About La Guinelle
We are very proud to be the UK distributor for La Guinelle vinegars. These amazing vinegars are made by Nathalie Lefort in her charming open air vinaigrerie In Cosprons, a hillside village near Port-Vendres, overlooking the rocky Cote Vermeille coast close to Spain. Nathalie bought the small house at the end of a dusty lane in 1999 and soon after decided to revive the lost art of making artisan vinegar outdoors. Her philosophy is very simple - "You need good wine to make great vinegar and you let nature do the rest." She uses the famous fortified red Banyuls dessert wine from local vineyards for her core vinegars, plus she also makes some limited production single grape varietal vinegars. Everything is done outdoors "en plein air", using an organic double fermentation process where the wines and vinegars are exposed to natural airborne bacteria in oak barrels for up to 8 months before further ageing in glass demijohns that are shaded from the sun. Discovered by top French chefs, we hope they will also find a spot in your kitchen as a great ingredient to add to favourite recipes, enhance many sauces, gravies and as a finishing ingredient used in the same way as a good quality extra virgin olive oil drizzled onto a dish.

Every year, Nathalie and her team only make about 10,000 bottles including some really interesting, and unique, single varietal and 'flavoured' vinegars which we will always endeavour to buy and stock before they run out.