02/11/2026
In the past at Noma, we experimented with many types of fermented vinegars, using Acetobacter (the bacteria responsible for turning ethanol into acetic acid). One year ago, we began exploring distilled vinegar. Acetic acid is, in fact, an excellent aroma solvent, allowing us to extract highly intense flavours from ingredients such as habanero, blackcurrant wood, or even oyster.
The technique consists of blending 24% acetic acid vinegar with the chosen ingredients and running the mixture through a rotary evaporator to obtain a transparent, highly concentrated vinegar. Depending on the molecular weight of what we are distilling, certain substances end up on one side or the other. Capsaicin, for example, is too heavy to be distilled, just like the allergenic compounds in oysters. With this technique, we can create a habanero vinegar without spiciness, or an allergen-free oyster vinegar (lab tested).
At Noma, we use the diluted vinegar as a spray to give a bright acidity to our dishes, or add just a few drops to a broth to bring out vibrant aromas.
Maybe one day, a vinegar will make its way out of the Fermentation Lab and find its way into a future Taste Buds drop. Our Taste Buds members get the first taste of what we’re experimenting with; the flavours that might one day make it out into the world. Who knows… maybe this one will too. Join the waitlist to be first in line when 2027 membership spots open tomorrow on November 3 5PM CET. Link in bio.
