Collection: Willy's ACV

Willy's — raw, living apple cider vinegar from a 300-year-old Herefordshire orchard.

Willy's began on a Herefordshire farm in 2014, when the discovery of a 300-year-old live Mother in the orchard led the family to learn the art of fermenting. Founded by William Chase — the man behind Tyrrells crisps and Chase Distillery — it is grown, fermented and bottled on the family's own regenerative farm just outside Ledbury.

The ACV is made from over 48 wild and heritage apple varieties, including Broxwood Foxwhelp and Collington Big Bitters, using the whole apple to minimise waste. Apples are picked at peak ripeness and pressed on site, fermented first into cider and then, in the Herefordshire air, into vinegar. That second fermentation is what creates the Mother — the cobwebby strands of gut-friendly bacteria, enzymes and organic acids that make each bottle cloudy and alive.

Always raw, unfiltered and unpasteurised. No concentrates, no flavourings, no caramel, no pesticides or artificial fertilisers. Nothing added, nothing removed.

The orchards are farmed regeneratively — wildflower margins, mixed hedgerows and living soil — so the biodiversity that makes the vinegar is the same thing that keeps the farm healthy.

Distributed in Asia by Synergy.