Ašič's home-made apple cider vinegar

All three begin as the same thing, the juice of Slovenian apples that ferments and turns to vinegar. What differs is what happens to it next.

The unfiltered keeps its sediment and is cloudy. The filtered passes through microfiltration, so it is clear and free of sediment while the taste stays. The matured rests longer and takes on a darker, golden-brown colour and a fuller scent.

Vinegar is a food. It is traditionally taken diluted with water, a spoonful to a glass, and not neat.