After two golden years, the Brightland family is growing. We are so excited to introduce fruit-forward, double-fermented and family-farm to table vinegars, each with their own distinct flavor palate and tasting notes, lovingly made in California.
Our fruit-forward vinegars are made on a family-run farm in California’s Central Coast. Champagne and Zinfandel grapes, Navel and Valencia oranges, and ripe Triple Crown blackberries are grown in nutrient-dense soil, selected with care, and double fermented in stainless steel. We were featured in the New York Times T Style Magazine today - we hope you read it to learn more about our vinegars!
Vinegar has been a staple since ancient civilization - in Egypt, China, Italy and France. It’s been mixed with water, served with bread and flavored with pepper, clover and roses. Ours is an expression of the California sun, soil, and fruit; it is history infused in every bottle. We cannot wait to hear what you think.
PARASOL is a raw champagne vinegar that is double fermented with California chardonnay grapes and juicy Navel and Valencia oranges. It is zingy and bright, and we are loving it in this PARASOL Panzanella Salad with Burrata by Amy Holt of @peasthankyou.
RAPTURE is a raw balsamic vinegar that is double fermented with California zinfandel grapes and ripe Triple Crown blackberries. It is bold and decadent, and Team Brightland is currently enjoying it in Isabel Coss' Summer Berries Ricotta Tart, our new favorite treat.
You can purchase Brightland’s vinegars as The Pair or individually.