Willy’s raw apple cider vinegar is made on a family farm with a tradition of over 300 years in the art of fermentation and the production of "live foods." The goal of this large family is to create the world’s best-tasting apple cider vinegar. This vinegar contains live bacteria and is cultivated and produced in the United Kingdom using a blend of 48 varieties of wild apples with mother cultures that are over 300 years old. These are strains of probiotic bacteria, including acetic acid bacteria and lactobacillus. Willy’s vinegar is not heat-treated, ensuring that the protein strains and beneficial bacteria formed when the apple cider vinegar is left unpasteurized and raw remain intact. Small darker particles may appear in the bottle, but don’t worry, this is what makes this vinegar so special.

It’s delicious for cooking or adding to drinks. A daily dose of Willy’s apple cider vinegar can be part of a dressing, smoothie, or, for purists, simply in a glass of water.
Always shake before use to awaken the "mother" strain that is alive in every bottle. The Mother is the beneficial probiotic bacteria found in raw, unfiltered apple cider vinegar.

Key Benefits
Natural and alkalizing
Fights free radicals thanks to its high level of antioxidants
Combats body acidity
Supports overall health
Benefits your microbiota
Balances your body’s pH

Ingredients: Mother culture over 300 years old.
100% raw, organic, and sustainable vinegar.
Unfiltered, unpasteurized, and unblended.
True vinegar.
Weightdose: 500ml.
How to use: Enjoy this live drink twice a day. Take one dose in the morning and the second 30 minutes before meals.
15 ml diluted in water, a smoothie, your favorite drink, or as a salad dressing. You can also use it for marinades or sauces, with vegetables, to caramelize onions, in soups, meat dressings, as well as in dips, sauces, and guacamole.