It’s rare to find an artisan version of Britain’s most famous vinegar. Most malt vinegars are made by big producers more interested in speed than quality. Sadly, they have come to define the category. Until today.
The slow, flavorful way of production is what they do at The Old Nuclear Bunker in Cornwall, England (gotta love British names). They start with a mixture of malted barleys: some taste richer like coffee or chocolate, others have sweet toffee and caramel notes, and some are just straight up malty. By blending the various malts, they create a more complex flavor in the vinegar, which converts slowly and ages for a full year in oak barrels.
The result is a sweet, bright, nutty type of vinegar that’s great with waaaaay more than just a fry up. Try it on a cucumber, tomato and onion salad. Use it to marinate mushrooms. Drizzle a bit in a rich beef stew to give it a bright edge. Douse roasted vegetables or salmon with it.
“Artisan Malt vinegar is delicious. It’s got a brilliant depth of flavor that you just don’t find elsewhere. We use it across all our restaurants…to make and finish a wide range of sauces, dressings, marinades and preserving liquors and chutneys. We also serve it with our fresh baked sourdough and first-press rapeseed oil.”
Michelin-starred chef Josh Eggleton