Frequently Asked Questions

No, there is no presence of alcohol in our Apple Cider vinegar. ACV is made by crushing apples and squeezing out the liquid. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, and the sugars are turned into alcohol. In a second fermentation process, the alcohol is converted into vinegar by acetic acid-forming bacteria (acetobacter). There is no remaining alcohol in the Apple cider vinegar. Acetic acid and malic acid give vinegar its sour taste.

Due to its acidic state Apple Cider Vinegar is considered a non-perishable item when stored correctly, therefore we are not required to print a ‘use by/expiry’ or ‘best before’ date. However, it is recommended to consume Apple Cider Vinegar within two (2) years, for best results.

Depending on the season and availability we choose to use Certified Organic Granny Smith, Braeburn or Jazz apples to produce our Apple Cider Vinegar. Read more. 

These products are intended as an alternative way to include ACV and other ingredients in your diet by disguising the taste and smell. The serving suggestions represent similar amounts to dietary intake. We recommend you discuss your individual health with a qualified health professional (e.g. pharmacist, naturopath, nutritionist, general practitioner) for specific advice relating to your health and dietary recommendations.

Simply enjoy 15mLs of our ACV Tonics per day as a rejuvenating health shot, mixed into warm water or drizzled over salads or veggies.

While the Apple Cider Vinegar used in our ACV is Certified Organic, some of the added spices and herbs are not. However, we responsibly source all of these ingredients predominantly from where they grow naturally and natively.

As per Australian Food Standards requirements, the Apple Cider vinegar used in our Tonics meets the minimal acidity requirement of 4.0%.

The additional herbs and spices in our ACV Tonic products are in small quantities, as you would normally use in your diet, or in making for example a salad dressing. There are several foods and food groups however, that are recommended to be avoided or limited during pregnancy for varying reasons. Please refer to the information from your Midwife or Obstetrician regarding foods to avoid during pregnancy or speak to them directly about your concerns. There are also several resources available with guidelines for healthy eating during pregnancy on the FSANZ website or Eat For Health website.

While all of our tonics contain natural and quality-assured ingredients, we recommend you seek the advice of your health care professional if you have any specific health concerns.

We source our Jarrah honey from reputable Western Australian beekeepers who have been independently audited for Jarrah traceability. All of our Jarrah honey is also independently tested and verified by leading honey laboratories and therefore, has been awarded the Jarrah honey logo of approval to demonstrate our Jarrah’s authenticity. Learn more at www.jarrahhoneyinfo.com!

Like Manuka, Jarrah heightened active antibacterial properties. This is measured by determining the ‘Total Activity’ (TA) of the honey. Total Activity is measured by microbial methods to determine its capability at stopping the growth of pathogenic bacteria such as Staphylococcus aureus (“Golden Staph”). The antibacterial activity is due to the presence of a natural chemical known as hydrogen peroxide. A rating of 10+ relates to the strength of the activity, the higher the rating the higher the presence of hydrogen peroxide and its antibacterial effect.

Our Jarrah honey can be applied topically to the skin or ingested orally. Just like Manuka honey, a great deal of clinical research has been conducted on the antibacterial properties derived from the natural enzymes in Jarrah honey. However, as each individual health case is different, we are unable to provide dosage advice. Please consult with a qualified health professional for any specific health concerns.