One bottle.
Up to fifteen avant-garde alcohol-free drinks!

With no added sulphites, our ciders first ferment spontaneously with local cultures in oak cider casks for 12 months. Over the next 12 months, the original slow Orléans fermentation method in oak vinegar casks produces complex vinegars with delicate aromas and flavours – suitable for drinking, too. (Conventional vinegars take only a few days to produce.)

Subsequent maceration with raspberries, sour cherries, dried plums, wild thyme, chilli peppers, blackcurrants, elderflowers or other fruits, flowers and leaves adds further layers of fantastic flavours and aromas to the limited batches of our macerated drinking vinegars.
We do not pasteurise our vinegars or add sulphites; we only filter them coarsely.
UTOPIA vinegars are used by Michelin-starred restaurants in the Czech Republic and London.
With UTOPIA vinegars, experiment in the glass and on the plate.