South African Consulate General - Rozendal Botanical Vinegars - Rozendal Hibiscus Vinegar

When Kurt Ammann learned of the healing powers of vinegar, he took it upon himself to discern its effect on human health. He started consuming the vinegars produced on his family farm Rozendal, in Stellenbosch, South Africa, several times a day and measuring his body’s pH balance.

The vinegar consumption aided in balancing alkalinity and acidity in his body, particularly when taken after a physically or emotionally stressful experience, when acidity levels shoot up. Starting with the 1988 vintage (Cabernet Sauvignon, Merlot and Cabernet Franc) and touting its physiological effects, Ammann began serving the vinegar in the family’s restaurant, and soon bottling and selling it.

Rozendal has been farming biodynamically since 2001 and uses only ingredients from the farm and other local sources in its line of botanical vinegars, most notably the Hibiscus Vinegar, which infuses elderflower, vanilla and rosehip for an aromatic, piquant addition to dressings, fruits and other dishes. Fermented for 12 years in small oak barrels, the vinegars are infused with macerated herbs and blended with grape must.

Its Outstanding Vinegar win marks the second sofi Award for Rozendal’s Hibiscus Vinegar, which won Outstanding New Product in 2010. Hibiscus Vinegar was developed by Ammann’s daughter and Rozendal’s vinagrier, Nathalie.

On its website, Rozendal offers a variety of recipes but, according to the company, the botanical line is good enough to drink.—Eva Meszaros

How to Enjoy It: Rozendal offers a tasty recipe for Strawberry, goat cheese and Hibiscus vinegar salad. Experiment to create your own dressing for greens, meats and fruit.

MSRP: $35/375 ml

Website: rozendalvinegar.co.za

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