Anniversary Edition | 40 Years of Balsamic Apple Cider Vinegar: The Anniversary of Vinegar Pioneer Alois Jules

“When I started production, the word ‘balsamic vinegar’ did not yet exist in the German language. The traditional ‘Aceto Balsamico di Modena’ from Italy was also not known in Austria,” says Alois Jules. Jules used this almost thick, creamy vinegar, Traditionally made from late-harvested white Trebbiano or Lambrusco grapes, it has been a model of his own innovation for more than 40 years.

“Aceto balsamico is stored for a long time and is a mild vinegar. I have a sensitive stomach. “I wanted to make an Austrian vinegar that, on the one hand, doesn't hurt your stomach and, on the other hand, is great for cooking,” says Jules.

An integral part of the best local cuisine

In 1984, the special product was finally ready and the family company was able to introduce the first apple balsamic vinegar. Today it is impossible to imagine the kitchens of many award-winning local restaurants without Juul's vinegar, such as Steirereck Pogusch. But other famous restaurants in Austria, such as Forelle in Carinthia or Döllerer in Salzburg, also appreciate Gölles products.

Fine vinegar from Styria

However, Jules did not anticipate the great success his company has enjoyed in recent years: “For us it was just a hobby. “It all started with the distillation of schnapps,” says Riegersburger, who distilled the first fine spirits in 1979. As the production of alcoholic beverages intensified, Vinegar production has also kicked in. “We were able to finance the vinegar factory with the income that comes from the schnapps distillery,” says Jules.

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Premium vinegar is produced in Riegersburg

© Jules Manufacturer

There are currently 1,400 barrels of vinegar in his basement. Jules produces 20 types of vinegar, including five balsamic vinegars. In collaboration with star Styrian chocolatier Josef Zutter, Jules also created an organic chocolate liqueur and an organic chocolate spirit.

Innovation and quality

Jules believes the key to success is quality and innovation: “When we talk about vinegar and brandy in the Jules factory, we always mean 100 percent pure fruit. “There is a lot of manual work, sensitivity and a big part of passion behind it,” he says. “Also spending a lot of time refining, refining and purifying the vinegar in collaboration with top chefs.” The Vinegar Pioneer How to Make Apple Balsamic Cider Vinegar If apple cider vinegar is best described, he has an immediate answer: “It has the perfect balance of fruity, full-bodied taste and flavour.”

The Gölles family has been relying on innovation and quality for over 40 years

© Croce We www.croce.at

Special anniversary edition

For the 40th anniversary of Apple Balsamic Cider Vinegar, Jules has come up with something special. So he collaborated with an artist who designed six different brands for him.

“We will be bottling 1,000 bottles of apple balsamic cider vinegar from each label over the next few weeks. Our first regular customers have pre-ordered the bottles.” Apple balsamic cider vinegar that has matured for ten years is bottled. Special packaging is available in the online store and from the retailers it works with.

How does Alois Jules look to the future? “Our aim is to continue the tradition while also breaking new ground, for example by expanding our range to include modern spirits.”