Grape Must Vinegar

Grape must vinegar is made from concentrated grape juice slowly transformed by acetic bacteria in old wooden barrels.
This traditional method produces a vinegar that is fruitier, smoother and less acidic than alcohol vinegar. The natural sweetness of the grape must enhances the flavour of the spices infused inside.

Unlike industrial alcohol vinegar, often produced quickly and filtered, grape must vinegar keeps its live cultures and aromatic richness. Its slightly thicker texture and layered taste make it a high-quality condiment appreciated by chefs and passionate home cooks.

Vinegars made with THEO Essigbrauer benefit from a rare and meticulous artisan approach. The fifth-generation producer continues a craft rooted in:

• House-cultured acetic bacteria

• Long natural fermentation

• Slow oxygenation in 300-year-old wooden barrels

• Fresh fruit only, with no additives

• Production with no added sulphites and no heat filtration

This slow transformation takes several months. During this time, the bacteria convert plant substances into natural acids and live ferments. Such depth of flavour cannot be reproduced in industrial processes.

By combining this ancestral method with the fresh spices grown at La Plantation, each vinegar becomes a refined culinary product. The range reflects a meeting between Cambodian terroir and a historic European vinegar tradition.

Kampot black pepper Grape must vinegar

Elegant, woody and naturally peppery. Kampot Black Pepper brings rare aromatic intensity. Ideal for sauces, marinades and delicate dressings.

Red long pepper grape must vinegar

Warm, fruity and generous. Long pepper offers notes of cocoa, cinnamon and caramel. Perfect for slow-cooked dishes, fruity desserts and creative recipes.

Bird’s Eye pepper grape must vinegar

Bright, lively and gently spicy. Made with fresh bird’s eye chilli. Adds a controlled heat to marinades, ceviche and light sauces.

Ginger grape must vinegar

Fresh, vibrant and tonic. Ginger brings lemony and peppery notes. Excellent with salads, fish, white meats and exotic desserts.

Each variety offers a distinct aromatic identity, allowing you to choose a vinegar that matches your cooking style.

These artisan vinegars are versatile and easy to use. Their natural sweetness makes them suitable for both seasoning and finishing.

Perfect for:

• Enhancing a vinaigrette or crisp salad

• Deglazing white meat, prawns or fish

• Flavouring a marinade or carpaccio

• Elevating roasted vegetables

• Adding depth to sauces

• Brightening a fruit salad or a tangy dessert

The roundness of the grape must balances the spices and allows for daily use, even in small amounts.

You can purchase these vinegars online on La Plantation’s official website.
Choosing a grape must vinegar means choosing:

• Full product traceability

• Natural, additive-free production

• An ethical collaboration

• Genuine gastronomic quality

Other vinegars from the THEO Essigbrauer range can be found on the producer’s official site.

Store the bottle at room temperature, away from heat and direct light.
Refrigeration is not required.

After opening, simply close the bottle tightly.
A light deposit may appear — this is normal. It is a sign of a living, unfiltered vinegar, produced using respectful and artisanal methods.