The basis for this elixir is a Spanish sweet wine from the Pedro Ximenez grape, which was exclusively made for us in Spain in 1996.
This type of wine – mainly used in “cream sherry” – is injected with a pure cultured vinegar bacteria. During the fermentation period, the temperature and the oxygen supply are constantly watched to guarantee optimal living conditions for the bacteria. During these decisive fermentation stages, the vinegar brewer is present around the clock. After the fermentation period, the product will mature in small oak barrels.
According to the law, this product is not considered to be a vinegar, since it contains less than 6% acidity. Therefore we decided to call it “Noble-Sour P.X.”. The wine possesses a very high predicate, giving it a very “full-body”, as there is quite a remainder of sugar present. The wine’s natural sugar is preserved during the acidic fermentation, which is difficult, since the aggressive vinegar bacteria like to affect the sugar. A spirituous fermentation is also possible, if one were to transform the sugar into alcohol and then into acetic acid, but the result would be a sour slop. Only by constantly regulating the temperature and the oxygen supply can the harmony between acidity (acetic acid) and sweetness (the wine’s natural sugar) be accomplished. Of course, for this product we do not need any additives.
This product is excellent to enjoy in its pure form. Recommended, however, is to slightly chill the wine and then drink from a small liquor glass. We also recommend this delicacy as a digestive instead of a liqueur or liquor, as it makes a worthy, alcohol free finish to a meal. For especially delicious sauces: loosen the remainders from the frying pan by adding water; let evaporate; add desired stock to it; take from the heat; mount it with cold butter and season with a few drops of the “Noble-Sour”.
3 % acetic acid
