At the Walbrzych Vinegar Plant, we produce vinegar using two methods:

·         the old - natural method based on production inlarch vats (called generators);

·         the modern one - the acetator method.

For both methods, the basic raw material used is our spirit, which, as a result of natural fermentation carried out by bacteria, is processed into spirit vinegar. Vinegar produced by the natural method is ideal for hot and cold food seasoning. Vinegar is highly applicable in fruit and vegetable processing.

Rarytas Sudecki Spirit Vinegar

FOR RETAIL MARKET
The vinegar is available in two capacities : 500 ml and 750 ml.

FOR B2B MARKET
Vinegar is available in different acidities and in different containers.

Available in acidity:

  • 10%
  • 12%
  • 15%
  • 20%

Available in containers:

    •  cisterns 20-25.000 liters
    • IBC’s containers
    • canister 10 liters
    • canister 20 liters

Polish Spirit
Vinegar

FOR RETAIL MARKET
The vinegar is available in two capacities : 500 ml and 750 ml.

FOR B2B MARKET
Vinegar is available in different acidities and in different containers.

Available in acidity:

  • 10%
  • 12%
  • 15%
  • 20%

Available in containers:

    •  cisterns 20-25.000 liters
    • IBC’s containers
    • canister 10 liters
    • canister 20 liters