Other Mother Red Wine Vinegar – not just another pretty face!
What? Red wine vinegar is actually good for me! Who knew.
I bet you are wondering what the hubbub is all about. Why are so many people actually drinking vinegar? Well, I can’t speak for the masses, but I personally drink Other Mother vinegar (OMV) after breakfast in an effort to boost my microbiome. OMV is a LIVE vinegar; it is unpasteurized and only slightly filtered to maintain all the healthful bacteria possible. There’s a bit of confusion about it, but these millions of bacteria colonies, sometimes referred to as “the mother,” are actually beneficial to our intestinal tracts. Wine vinegar provides organic acids such as acetic, lactic, citric, ascorbic, propionic, malic and tartaric. These naturally occurring acids are known for their bacteria fighting properties. Read about this and other good stuff here:
Why wine vinegar instead of apple cider vinegar?
The simple answer: taste profile. The majority of apple cider vinegars are mass produced usually in about 48 hours, and they all taste just about the same. To be blunt, they’re pretty harsh and hard to swallow. Don’t get me wrong, I started out an apple cider vinegar drinker. I really tried to remain committed to my regimen, but truth is, I got to where I just could not stomach it. Enter Other Mother Vinegar!
OMV is our answer to harsh tasting vinegar! We produce and age our vinegar using the Orleans method. Good things take time and vinegar is no exception. Making vinegar the time-honored way requires a two-stage process: conversion followed by polishing. At the onset, we place full-flavored Texas wine along with our mother of vinegar, Eve, into previously used 69-gallon oak wine barrels. Our converter barrels are prepared by drilling three ventilation holes into each end and then partially filled with wine to allow the maximum surface area of the wine to encounter oxygen. As wine breathes, it attracts acetobacters that begin the conversion process. Acetobacters thrive all around us, in the air, on our food, on our skin. Within the wine, acetobacters get busy and feed off the alcohol, which results in acetic acid. Acetic acid is the main flavor component of vinegar. Once conversion is complete, the vinegar is moved into polishing barrels for roughly nine months, enabling it to extract even more flavor from the wine barrel as its complex profile mellows and smooths.
Time in the barrel equals rich, robust, unparalleled flavor!
How much vinegar should I take?
First off, we aren’t experts. Personally, we find that two to three teaspoons a day is adequate. Others say that up to two tablespoons should be ingested daily. More info here:
Health Benefits of Drinking Vinegar
Now, we aren't purporting that vinegar will cure all that ails you. What we are saying is that drinking vinegar HELPS. And who doesn’t need a bit of help from time to time? It’s crazy. but vinegar helps waylay so many issues that crop up in our systems. For example, it is great for your gut health. It adds good bacteria to your system and thus boosts your microbiome. (1) It can take the sizzle out of your acid reflux or indigestion. (2) It has been shown to be a good source of antioxidants, (3) to assist in lowering blood sugar, (4) to lower blood pressure, (5) … you’re getting the picture, aren’t you? The adage should say, “a little vinegar each day helps keep the doctor away!”
Don’t take our word for it, please search for yourself. A vast amount of information can be found out there on the benefits of drinking vinegar. Here are a few research-based links:
We like to refer to our vinegar as the best of both worlds -- an artisan red wine vinegar made for drinking but equally delicious for cooking. We hope you’ll try OMV and let us know your experience with our vinegar!