NOTES
Verjus predates citrus in Europe, a crop which arrived only after the Second Crusade, and has been used in French cuisine since the 1600s. The low density of planting of 2750 plants per hectare allows each vine to give approximately 6 kg of very acidic grapes, usually destined to quality Cognac production. Bourgoin Verjus is 2.5 pH, which is the same pH as lemon and lime juice, making it a natural substitute both in cocktails and in the kitchen. It’s the first non-pasteurized verjus in France and contains less than 30 mg/L of naturally occurring sulfites.