Infused with buchu, honeybush tea, rose geranium, wild olive or wild rosemary, these vinegars celebrate South Africa’s unique Cape Floral kingdom. Carefully selected fynbos herbs, reflecting the rich biodiversity of the Cape biome, not only delicately enhance the flavour of the specific vinegar, but also have countless medicinal properties. Unique vinegar, with a truly South African flavour! BUCHU Two species of Agathosma, a flowering plant in the family Rutaceae, are indigenous to the Western Cape mountains. Commonly known as Buchu, this herb smells like black currants and is favoured by herbalists in the treatment of urinary tract infections and stomach ache. It is also recommended as an all-round pick-me-up. HONEYBUSH TEA The Cape Fynbos biome, between Lambert’s Bay (west coast) and Port Elizabeth (south coast), is home to the Honeybush (Cylopia). Honeybush leaves have been used as a tea for centuries. Medicinal properties: a calming effect (no caffeine and a low tannin content) and richness in antioxidants. The bush’s gentle honey aroma resulted in the common name given to this plant. ROSE GERANIUM Native to South Africa, the rose geranium has a number of medicinal properties. It acts as a natural disinfectant and may be used to reduce inflammation. It also helps to control bleeding and its soothing effect benefits body and mind. WILD ROSEMARY Wild rosemary (Eriocephalus africanus) thrives in clay soil. Medicinal value includes use as a diuretic, for treatment of colds and to promote healthy skin and hair. WILD OLIVE The magic ingredient in the wild olive (Olea europaea subspecies africana) is oleuropein, a constituent found in the leaves. This compound boosts the immune system, counters allergies, de-activates viruses and fights a variety of infections.

Rozendal Story

“Sour makes happy” (German expression) – By Kurt Ammann 

In 1995, Rolf Saxer visited me on our small family wine farm, Rozendal, in Stellenbosch, South Africa. We had started farming organically in 1994 and he was looking for red wine made without sulphur. He described the healing potential of certain vinegars, explaining the intricacies of producing such elixirs – a process taking two to three years, after which various herbs are individually macerated in the vinegar, in separate barrels, for another two to five years. With the 1988 vintage (Cabernet Sauvignon, Merlot and Cabernet Franc) still in the barrels, we ventured into vinegar production – naturally made to enhance health and food.

We started farming biodynamically in 2001 and I began drinking our vinegar several times per day. I measured my pH (the balance between alkalinity and acidity) up to 10 times daily to ascertain how different emotional, mental and physical states, together with the raw vinegar, affected my body. I learned that naturally-made raw vinegar is an excellent pH balancer and that the macerated herb ingredients are better utilized by the body.

When stressed by exercise, injury or emotional pressure, the body produces more acid. This is illustrated by damage appearing after a burn or muscular stiffness following excessive exercise (a build-up of lactic acid). However, if pH levels are maintained, the body suffers no additional damage beyond the initial injury. Drinking raw vinegar during/immediately after stress helps maintain the body’s optimum pH level, neutralizing harmful acidic build-up. When my wife broke three ribs, I gave her a large shot of this vinegar immediately. Healing was accelerated by four-to-six weeks and after a fortnight, she had no pain in the affected area. A body not under stress produces fewer acids (the blood should measure between 7.3 and 7.45 pH when pH is balanced). I have been in the food and wine industry since 1957 and have noticed that circumstances affect the taste experience. Under positive circumstances, where people feel rested/happy (for example, on holiday), their pH is balanced. They may enjoy a particular wine, buy a bottle and store it. Later, when daily stresses exacerbate, the ‘delicious’ wine is sampled and they wonder who changed it! Their bodies’ pH has changed because of accumulated acids which now oppose the acid in the wine and alter the taste.

Naturally-made raw vinegar assists in neutralizing excessive acid, never producing it.  I was once told “Sour makes happy” – when negative emotions, such as anger, produce acid, one should drink a naturally-made vinegar/lemon juice immediately to restore the body’s pH balance. Read up on pH and the best ways to optimize health. At Rozendal, we make different blends of vinegar using our farm ingredients: wine, chillies, elderflower, carob, lavender, wild rosemary, rose geranium, wild olive, bay leaf (the kelp, green tea, rose hip, hibiscus, honey bush tea, buchu are obtained elsewhere). We served Rozendal vinegar to our restaurant customers for years, then started bottling and selling it. Rozendal Red Wine Vinegar tastes good, drinks beautifully and definitely makes people happy.