The Secret to Our Signature Taste: Apple Cider Vinegar and the Art of Flavour Extraction

At the heart of every bottle of Jukes lies an unexpected hero: apple cider vinegar. While often associated with wellness and traditional remedies, its role in the Jukes range goes far beyond health - it’s the backbone of our unique and award-winning flavour profiles.

The Genesis: A 200-Year-Old Inspiration

The story of Jukes begins with a moment of inspiration. Matthew Jukes, our founder and a world-renowned wine expert, stumbled upon an old English recipe known as "Haymaker's Punch." This traditional refresher was made by farmers during hay harvest season, using apple cider vinegar to infuse leftover fruits, vegetable skins, and herbs - anything that was edible and flavourful - into a revitalising drink that kept them cool and nourished during long, hot days in the fields.

For Matthew, this wasn’t just an interesting historical note. It was a lightbulb moment.

"That’s it," he thought. "Apple cider vinegar is the perfect flavour extraction tool." It was from this revelation that the Jukes method was born: a modern, refined, and culinary twist on this centuries-old concept.

The Science of Cold Maceration & Flavour Extraction

So, what makes apple cider vinegar such a powerful medium for capturing flavour?

The secret lies in its natural acidity. Acetic acid, the active component in ACV, is a gentle solvent that helps draw out and preserve volatile aromatic compounds from ingredients like fruits, vegetables, herbs, spices, and flowers. When ingredients are cold macerated (i.e., soaked without heat), the vinegar acts almost like alcohol in wine or spirits - it binds to flavour molecules and carries them, preserving their brightness and complexity.

Unlike boiling or heating - which can damage delicate flavours and degrade nutrients - cold maceration with ACV keeps everything intact. This method allows Jukes to capture the full essence of each carefully selected ingredient: from the depth of beetroot and the tang of rhubarb to the perfume of rose petals and the brightness of citrus zest.

Each of our blends includes around 20 different components. Layer by layer, these ingredients infuse gently into the ACV base, resulting in a sophisticated and complex taste journey with real depth - akin to what you'd expect from a fine wine or a crafted spirit.

A Non-Alcoholic Drink That Tastes Like More

One of the great challenges in creating non-alcoholic drinks is the lack of alcohol’s ability to “hang” flavour notes on the palate. Alcohol has a unique capacity to carry aroma and structure - something rarely achieved in alcohol-free alternatives.

This is where Jukes stands apart.

Thanks to the way apple cider vinegar binds and carries flavour compounds, each sip of Jukes reveals a progression of notes. From the first aromatic lift to the long, dry finish, our drinks deliver a full-spectrum tasting experience - one that has earned us multiple accolades, including ten medals at the World Alcohol-Free Awards.

In short, we’ve taken what was once a rustic farm drink and transformed it into a refined, modern elixir - without ever losing sight of the ingredient that made it magical in the first place.

Why It Matters

At Jukes, we believe flavour should be complex, rewarding, and natural. Our production method not only avoids artificial additives but also respects the integrity of each ingredient. By using apple cider vinegar as our foundation, we’re able to:

• Extract and preserve flavour gently

• Maintain nutritional integrity without heat degradation

• Create a structured, layered tasting experience reminiscent of fine wines

This commitment to craftsmanship is what makes Jukes truly special - and why every pour tells a story.

Discover the magic of cold-macerated flavour with Jukes Cordialities, crafted from the old, perfected for today.