The Australian Vinegar story: Australia’s first dedicated vinegar-making facility

LiraH, Australia’s leading premium vinegar producer, started with some oak barrels on a farm at Ballandean only 10 years ago.

In 2003, Ian Henderson and his wife Robyn launched Australia’s first dedicated vinegar-making facility in Queensland’s premier wine-growing region, the Granite Belt. Robyn’s family, third-generation winemakers, created vinegar barrels to make their own wine vinegar in 1969. Ian, a qualified winemaker, was granted custody of these vinegar barrels to start the LiraH vinegar-making enterprise.

A state-of-the-art, purpose-built and environmentally sustainable vinegar factory was built on Ian and Robyn’s farm at Ballandean. In the first year of operation, commercial retail products were distributed in Queensland and also exported to the USA.

Expansion into the foodservice market soon followed in 2005 and, in 2006, Ian was awarded a prestigious Sir Winston Churchill Fellowship to study vinegar making in Europe.

Within 10 years, LiraH had become firmly established as Australia’s leading premium vinegar producer under the watchful and expert eye of Ian, the Principal Vinegar Maker.

Recognised as Australia’s most experienced and technically proficient vinegar maker, Ian and his team of vinegar makers skilfully blend traditional and new techniques to create fresh and innovative vinegars. While produced in a modern facility, the original old oak barrels are used to age the red wine vinegars.

As the LiraH business grew, so too did new market opportunities. In addition to expanding its range and penetration into the retail and foodservice markets, Ian saw a distinct market need for a premium dedicated vinegar supplier for the total food industry, including food manufacturers.

“We started making quality vinegar in Australia because not only are we passionate about all things vinegar, but because we wanted to educate the food industry — from manufacturers to professional and home cooks — about the wonderful versatility of vinegar. In the kitchen, good vinegar can create dynamic flavours; and industrially, it can enhance flavour delivery and product stability. We love to work with our customers to deliver the very best outcomes at all times — consistency is critical,” said Ian.

In 2013, the business was restructured to more accurately reflect its breadth of product and services and relaunched as Australian Vinegar.

Today Australian Vinegar is the leading vinegar solutions provider for the food industry, servicing the contract, industrial and private-label markets with bulk and customised vinegars as well as expert R&D and vinegar services.

LiraH is now Australian Vinegar’s premium retail and foodservice brand. It is sold nationally via gourmet stores, favoured by professional chefs and a Delicious Produce Awards Finalist for the last four consecutive years, winning in 2013 with its acclaimed Chardonnay Vinegar.

With its current facility now at capacity, a new $1.5 million facility featuring state-of-the-art vinegar-making technology is under construction in Stanthorpe (20 km from Ballandean) and is expected to be operational well before the end of the year.