House Of Stanley - Le Aigre Doux (Sweet & Sour)
A cider vinegar cooked with apple up to the point of caramelisation in the style of Provence with added sugar, fennel seeds, star anise in the barrel and then reduced to give a sweet and sour taste.
Michel Renoux grew up in the small village of Saint-Sulpice-la-Foret in the heart of Brittany’s cider country. Three things were naturally in his blood – the sea, food and cider vinegar. Making cider in Brittany is not just a pastime it’s a way of life.
Michel grows his own varieties of apples and hand crafts his vinegars in his cellar in Stanley which houses rows of 1000 litre tanks of cider being transformed into vinegar by the ‘mother’ which is a jelly like mass that floats on top of the cider.
A cider vinegar cooked with apple up to the point of caramelisation in the style of Provence with added sugar, fennel seeds, star anise in the barrel and then reduced to give a sweet and sour taste.
Michel Renoux grew up in the small village of Saint-Sulpice-la-Foret in the heart of Brittany’s cider country. Three things were naturally in his blood – the sea, food and cider vinegar. Making cider in Brittany is not just a pastime it’s a way of life.
Michel grows his own varieties of apples and hand crafts his vinegars in his cellar in Stanley which houses rows of 1000 litre tanks of cider being transformed into vinegar by the ‘mother’ which is a jelly like mass that floats on top of the cider.
A cider vinegar cooked with apple up to the point of caramelisation in the style of Provence with added sugar, fennel seeds, star anise in the barrel and then reduced to give a sweet and sour taste.
Michel Renoux grew up in the small village of Saint-Sulpice-la-Foret in the heart of Brittany’s cider country. Three things were naturally in his blood – the sea, food and cider vinegar. Making cider in Brittany is not just a pastime it’s a way of life.
Michel grows his own varieties of apples and hand crafts his vinegars in his cellar in Stanley which houses rows of 1000 litre tanks of cider being transformed into vinegar by the ‘mother’ which is a jelly like mass that floats on top of the cider.
