Re: Malt enzymes

>>>It stated in that what the source of the acid was and that it was a conversion from malted alcohol.

...which is a good thing or not?

Re: traditional making, that's why I no longer believe what they write, even though it's written in the description "Traditionally brewed & matured malt vinegar. Sarson's Vinegar has been traditionally brewed and matured since 1794."...
Same with dairy, for instance, as all commercially available milk in the UK is pasteurised, which is not even indicated on the labels, which makes all those delicious aged Cheddar cheeses and clotted cream redundant, despite their claims of 'authenticity of traditional old recipes'. What a load of BS! Tweet