Our Apple Cider Vinegar is a labour of love. First, we hand-pick organic apples from our picturesque Hereford orchards. We gently press the apples and allow them to naturally ferment making a gorgeous unfiltered cider.

We then leave this cider with the help of some fresh Herefordshire air to work its magic, naturally fermenting into vinegar. This natural transformation also creates ‘the Mother’, a good and friendly bacteria. And that’s it. No fertilisers or pesticides. Nothing added, nothing removed – 100% natural and bursting with goodness.

What is the Mother?
It is the culture of beneficial bacteria that turns regular apple cider into vinegar in the first place, this is similar to the scoby culture in kombucha. The Mother is made up of a complex structure of beneficial acids that seem to have health benefits.

Unrefined vinegars have a murky appearance and typically still contain the mother culture. Clear and pasteurised vinegars typically do not contain the mother culture and don’t carry the same benefits.

How did it come about as a health remedy?
People have been cooking with ACV for years, and as we all aspire to live more healthily through clean eating, Willy’s Apple Cider Vinegar with The Mother is starting to become a real staple in kitchen cupboards the world-over.

Aside from being a fantastic cooking ingredient, it is often referred to as ‘the Mother of all natural remedies’ thanks to its many acclaimed health benefits.