Elixir Vitae Champagne Le Orange...$19.99
Elixir Vitae Peach...$19.99
Drizzle a few drops of Elixir Peach on sushi
Drizzle a few drops of Elixir Peach on sushi
Elixir Vitae Kaffir Lime...$19.99
Use Kaffir Lime in your ceviche recipe
Handpicked fruit, herbs and vegetables harvested from Central California organic farms
The products are truly hand-crafted, from pulling weeds to labeling. The fruits and herbs are placed in small vats with organic, Kosher-based vinegar. The infusion is gently fermented, a process that takes several months to complete. Time, passion and patience are key to the success of every Elixir Vitae selection.
Elixir Vitae artisan vinegar is perfectly at home in your bar as well as the pantry.
The happy marriage between sweet and acid begins with handpicked fruit, herbs and vegetables harvested from Central California organic farms. For every 1,000 liters of vinegar, 300 to 400 pounds of fruit are used.
Since the base vinegar is organic and unpasteurized, fermentation may be present, causing the cork to pop when opening the bottle.
Use Kaffir Lime in your ceviche recipe
- Mix Elixir Vitae with seltzer water and natural syrup for a delicious, thirst-quenching drink
- These vinegars are also wonderful at full strength as a mixer for cocktails.
- These vinegars are versatile as food enhancers, and with imagination can become culinary game-changers
- The possibilities are endless.
- Natural · Healthy · Unpasteurized
Handpicked fruit, herbs and vegetables harvested from Central California organic farms
The products are truly hand-crafted, from pulling weeds to labeling. The fruits and herbs are placed in small vats with organic, Kosher-based vinegar. The infusion is gently fermented, a process that takes several months to complete. Time, passion and patience are key to the success of every Elixir Vitae selection.
Elixir Vitae artisan vinegar is perfectly at home in your bar as well as the pantry.
The happy marriage between sweet and acid begins with handpicked fruit, herbs and vegetables harvested from Central California organic farms. For every 1,000 liters of vinegar, 300 to 400 pounds of fruit are used.
Since the base vinegar is organic and unpasteurized, fermentation may be present, causing the cork to pop when opening the bottle.
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