Our Ramp Up Vinegars are very versatile and can used be to improve the flavor of basically any meal! For our favorite ways to use the different Ramp Up Vinegar flavors please see the descriptions attached to each Vinegar on our website and also check out ‘Ramp Up Recipes’ for full recipe recommendations.
Each Ramp Up Vinegar has a unique combinations of ingredients. Please see the full ingredients list on each product page and a ‘Nutrition label’ link for each vinegar.
The following Ramp Up Vinegar flavors do not contain any of the 8 main allergens: Ramp, Black Garlic & Turmeric Vinegar. Both the White Miso & Red Miso Vinegars contain Soybeans. Miso is made from fermenting organic soybeans withwater, organic rice, salt & koji culture.
Sulfites are naturally occurring because our vinegars are fermented and sulfites are naturally produced during the fermentation process.
As we use real ingredients and our vinegars are not pasteurized or filtered you may notice some sediment in your Ramp Up Vinegar. This is a natural part of the process as the raw ingredients settle at the bottom of the bottle. Simply shake the bottle before use to bring the ingredients back together.
The floating particles are from the 'Mother' which sometimes form in the vinegar as part of the fermentation process and appear because our vinegars are not pasteurized or filtered. This is a natural occurrence and the 'Mother' is thought to have nutritional benefits because of the minerals, enzymes and probiotics it contains.
Store in a cool, dark place. You can refrigerate if you would like however it is not necessary.
Like other condiments, Ramp Up Vinegar has a ‘Best Before’ date on each bottle (2 years), meaning it will be of best quality before this date. However this is not an expiration date, Ramp Up Vinegar is still safe and usable indefinitely after the best before date has lapsed.
Our Ramp Up bottles are made of glass and are 100% recyclable.