Vinegar made from Fuyu and Hachiya Persimmons. It’s kinda like Japanese sunshine in a bottle. Flamingo Estate proudly sources from the regenerative food powerhouse White Buffalo Land Trust, a non-profit based in Summerland, CA. The fruit is sustainably harvested during the Equinox when Fuyu and Hachiya come out to play. The bright, yet delicate flavor profile is both sweet and tart - a unique taste that you’ll keep coming back to. Enjoy on salads, marinades, or as a shrub. Suns out, my friends.
Organic persimmons, filtered water
Flamingo Estate is proud to support farms grounded in the principles of regenerative farming - practices that can help reverse climate change, improve soil health and the watershed, and increase biodiversity (more earthworms and butterflies!) at the same time. Soil is the key to healthier produce - better for us and better for the Earth. They offer this Persimmon Vinegar in partnership with White Buffalo Land Trust, a hub for regenerative land stewardship in California.