They wrote about us…Lokálžrawetz…
They wrote about us:
“For me, this story is one of the most beautiful that I discovered during the summer. When I found out that we have someone in Slovakia who produces unpasteurized fruit vinegars, I was excited. And when I found out in what flavors, I didn’t hesitate, and I contacted Martin Hrehor.
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It is the only one in Slovakia that produces live vinegars from plums, mulberries, pears or rose hips, and let me tell you, the taste is really unreal. Fruit wines or syrups are also added to this. All this from his own fruit, which Martin grows right behind the house. I present to you Ovocinár Hrehor s.r.o. Martin Hrehor is behind the Ovocinár Hrehor brand, and he is fully devoted to everything related to the production of vinegars, wines and syrups. First of all, it is the cultivation of fruit and the care of the orchard. Martin is also behind all the technology, and he also invented the individual flavors of the vinegars. Let me tell you, it is not easy at all to make vinegar that is unpasteurized! – at the location of Záhorie.
“For me, this story is one of the most beautiful that I discovered during the summer. When I found out that we have someone in Slovakia who produces unpasteurized fruit vinegars, I was excited. And when I found out in what flavors, I didn’t hesitate, and I contacted Martin Hrehor.
.
.
It is the only one in Slovakia that produces live vinegars from plums, mulberries, pears or rose hips, and let me tell you, the taste is really unreal. Fruit wines or syrups are also added to this. All this from his own fruit, which Martin grows right behind the house. I present to you Ovocinár Hrehor s.r.o. Martin Hrehor is behind the Ovocinár Hrehor brand, and he is fully devoted to everything related to the production of vinegars, wines and syrups. First of all, it is the cultivation of fruit and the care of the orchard. Martin is also behind all the technology, and he also invented the individual flavors of the vinegars. Let me tell you, it is not easy at all to make vinegar that is unpasteurized! – at the location of Záhorie.
Everything starts in the orchard by picking quality, sweet and ripe fruit. I had the opportunity to taste plums, blackberries or apricots while walking through the orchard, and they tasted really great. This is how plums or apricots are harvested, for example.
After turning, the fresh fruit is processed in large vats so that it is basically roughly mixed to release the juice. It is left to stand for a while, and then the fresh juice is filtered, which is further processed into either vinegar or wine.
The principle of vinegar production is that the fruit juice is inoculated with a mother of vinegar, which is actually a living culture of microorganisms, which starts converting the sugar from the fruit juice into alcohol. Of course, the process does not end there, because we would actually have wine, not vinegar.
Martin has to wait until the microorganisms break down the alcohol. And that can sometimes take several years. In order to be sure when it is the right time to bottle the vinegar, he regularly takes samples, which he has tested in the laboratory for the presence of alcohol. If there is still too much of it, it simply makes the process run a year longer.
A few years after the harvest of the fruit, live and unpasteurized vinegar with an amazing taste is prepared. When I first tasted plum or rosehip vinegar, I really couldn’t believe that vinegar could taste like this. It is another example of the so-called a functional food that contains natural live cultures and significantly affects the composition of the microbiome in our gut in such a positive way.
Martin also produces fruit wines. During my visit, the bottling of iced rosehip wine, the production of which also takes several years, was in progress. It is interesting that it is not an infusion of rose hips, but rosehip juice. The taste of this wine is truly unique.
