VERJUICE, BOURGOIN VERJUICE, 75CL pH 2.5

BOURGOIN VERJUS is a traditional culinary acidifier made in Charente. This very acidic grape juice from early harvests is used in cooking and at the bar as an ecological substitute for lemon. Why Bourgoin-Verjus? Because lemons have a heavy carbon footprint (mainly imported from Mexico). BOURGOIN VERJUS is produced in the Bourgoin vineyard, located 9km west of Angoulême (France). BOURGOIN VERJUS has an acidity equivalent to that of lime: 2.5 pH.