At Willy’s ACV, we collect up to 48 classic varieties of apples on our 300-year-old orchid, where we press them and then start the three-step process of making Willy’s Apple Cider Vinegar.
First, the yeast is added to the pressed apple juice to break down the natural sugars and turn them into a delicious bitter-sweet cider. Then, in a special tank called an Acetator, Herefordshire fresh air and the live Mother probiotic bacteria slowly turn the cider into craft apple cider vinegar. The third and final step is leaving the apple cider vinegar to rest and mature in taste in huge oak casks at our organic farm.