How do we produce this wonderful mixture?
Part of our unfiltered, non pasteurized cider production is used in the making of our certified organic vinegar (free of pesticides and preservatives). Cider is obtained when the sugar contained in the apple juice is turned into alcohol, due to yeast activation. Vinegar is obtained when the alcohol in the cider is transformed through acetic bacteria activation. This transformation is visible to the naked eye, in the form of a thin mycodermic film at the surface of the liquid, called the "mother". This phenomenon provides proof that our vinegar has retained all of its beneficial properties, that it is not pasteurized, and is free of white (chemical) vinegar. We owe this discovery to Pasteur, famous French scientist who conducted remarkable research on the transformation of alcohol into acetic acid early in the 19th century.

Two methods for making vinegar are shown here:

• the traditional French "Orléans", or vinegar barrel method
• a process using a recirculating-type vinegar generator,
  where the liquid is run through beech shavings

Why is this "vin-aigre" said to be so good for one's health?
Apples, as everyone knows, are considered as one of the most healthful of fruits, and it has been shown that all of the apple's original qualities are to be found in organic vinegar. Organic apple cider vinegar is high in pectin, potassium, trace elements and enzyme content. It also provides alcaline residue to your system, which helps dissolve calcareous deposits (source of arthritis).

These findings are contained in two Québec publications dealing with the production of apple cider vinegar, namely "La santé par les superaliments", a book by nutritionist Anne Marie Chalifoux and "La santé par le vinaigre" written by Claude Richard.

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