Bajoriškių Vinegar Production and Traditions
Welcome to the Lithuanian House of Vinegar. We began our vinegar fermentation journey in 1959, and to this day we produce 10 million liters of assorted vinegar products. We sell our products not only in Lithuania, but also export a significant part to foreign markets.
Vinegar Production, Culture & Roots
Vinegar is an aqueous solution of acetic acid produced via a dual fermentation process (alcoholic and acetic) from agricultural raw materials.
Vinegar production is among the oldest methods of food processing. Ancient cultures of Egypt, Babylon, India, Greece, and Rome used spontaneous fermentation of wine alcohol into acetic acid, producing vinegar for drinks and food. Biological acetic acid production is catalyzed by bacteria of the Acetobacteraceae family, naturally found in fruits and juices.
Cultivating Good Taste
Our vinegar is made through the ages with character, passion, and unique flavors. Quality, authenticity, traditions, and innovation are the principles that inspire us and underscore our corporate culture. We aim to be creators who shape the moments of your tasteful enjoyment. Vinegar products enhance your and our meals, delight the palate, and serve as a tool with a thousand uses. With vinegar, all dishes achieve greater flavor.
Brands
