Spreyton
Fresh Vinegar
Vinegar
Made from the same orchard fruit we press for our juice and cider. Every step from growing and picking through to fermentation is about preserving flavour, quality and the authentic character of Tasmanian fruit.
Apple Cider Vinegar
We start with hand-picked Tasmanian apples from our own orchard, pressed fresh and naturally fermented. First into cider, then into vinegar, the process is guided by long-nurtured mother cultures that give it depth and character.
The cool Tasmanian climate allows the vinegar to develop slowly, creating a smooth acidity and layered flavour that sets it apart from mass-produced options. Our range includes a classic cider vinegar along with infused varieties suited to gourmet cooking.
Whether used in dressings, marinades or reductions, the clean apple notes and balanced acidity make it a versatile staple. For health-conscious buyers, minimal processing means the natural probiotics and organic acids remain intact.
Cherry Vinegar
Our cherry vinegar begins with Tasmanian cherries from our own orchard, naturally fermented into wine and then into vinegar using carefully selected cultures. Aged for up to twelve months, the result is a vinegar with depth and richness often compared to balsamic.
Every batch is left unfiltered and unpasteurised, preserving the flavour and maintaining the health benefits intact. The presence of the mother and natural solids is simply a sign that the vinegar is alive and authentic.
Cherries are rich in antioxidants, particularly anthocyanins, and our minimal processing approach means those qualities remain in every bottle. A genuinely distinctive Tasmanian product with a strong provenance story for markets that value origin and craft.
Today you will find Spreyton Fresh juice in premium retailers, hospitality venues and in markets overseas. At its heart, every bottle is still a reflection of five generations of orchard knowledge, respect for the land and the unmistakable taste of Tasmania.
