Buchu infused in white wine vinegar.
PAIR WITH TRADITIONAL FISH & CHIPS
MAKE a vinaigrette by mixing one part vinegar with three parts oil and a pinch of salt - drizzle over salads, roasting veggies and meats. Use plain to make ceviche, pickles and marinades. Add a dash to cocktails to exponentially compound flavour. Add a few drops to sparkling water.
Contains Buchu botanical - Agathosma betulina
100ml
6% Acidity
