Centuries of craft
Take the flavour of your food to another level with Sarson’s malt vinegar, made using quality British ingredients and a special brewing method
Alongstanding kitchen staple across Britain, vinegar is typically associated with traditional fish and chips. But Sarson’s craft-brewed vinegar is designed to complement a wide range of foods and meals, from Asian dumpling dips to tangy meat marinades – and there’s a lot more to the condiment than you might think.
Sarson’s develops and achieves its vinegar’s rich and round flavour by brewing it for seven days using traditional wooden vats, compared to most other malt vinegars produced in 24 hours using stainless steel acetators. It has used this special method from day one, and always prided itself on using the best British ingredients to
create a stand-out product with quality and passion at its heart.
Sarson’s long history of quality, flavour and craftsmanship dates back to 1794, when it was founded by Thomas Sarson. The brand flourished under the leadership of his son, Henry James Sarson, and was initially sold mainly through greengrocers alongside fruit and veg, typically used for pickling or as a dressing.
The 20th century saw vinegar’s popularity soar, to the extent that it became known as the golden age of vinegar, and there were 65 licensed vinegar breweries in operation. By 1913, Sarson’s was brewing more than one million gallons of its one-of-a-kind vinegar a year, and by 1940
it was still going strong. The brand credits its lasting success to its refusal to compromise its distinctive production methods.
The iconic 250ml Sarson’s teardrop bottle was launched in 1989 to coincide with its first-ever TV advert, and the 400ml malt vinegar glass table bottle followed in 1993. More than 200 years since it was founded, Sarson’s vinegar still lies at the heart of British homes as a familiar and trustworthy cooking and mealtime essential.
Sarson’s malt vinegar 250ml bottle is available to buy for 99p RSP from all major supermarkets.