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Minus 8

Minus 8 Producer of premium vinegars and verjus. Minus 8 is where innovation and tradition meet. We grow and harvest grapes on our Niagara vineyards specifically for each product, often harvesting in the winter when the temperatures fall below 17ºF, or -8ºC.

We develop new growing, harvesting, pressing, winemaking,vinegar & verjus making techniques, combine them with proven traditions, and deliver intense flavors and the best quality products available to chefs worldwide.

•  Summer is the perfect time of year to enjoy one of our salads!May we recommend our Tomato and Cucumber Salad. With ch...
06/19/2022

• Summer is the perfect time of year to enjoy one of our salads!

May we recommend our Tomato and Cucumber Salad. With chevre cheese, “Minus 8” vinegar, brioche croutons. It's cool, crisp, and creamy.

•  How to beat the heat: Watermelon Salad. Radicchio. Hot Honey. Feta. Cucumber. Basil. A healthy drizzle of new olive o...
06/18/2022

• How to beat the heat: Watermelon Salad. Radicchio. Hot Honey. Feta. Cucumber. Basil. A healthy drizzle of new olive oil, big pinch of flaky sea salt & a splash of Minus 8 Concord Vinegar.

 Food, Friend’s & Sunshine. Our Lemken Strawberries, with Bourbon Vanilla Custard, encased in White Chocolate, served wi...
06/17/2022

Food, Friend’s & Sunshine. 

Our Lemken Strawberries, with Bourbon Vanilla Custard, encased in White Chocolate, served with lemon verbena from the Sō-lō Garden and garnished with a Strawberry & Red Verjus Puree, is the perfect summer dessert.  It’s delicious paired with Rose Champagne.

BOOK NOW www.restaurantsolo.co.uk or EMAIL [email protected]
CALL 01695 302170

•  Un cocktail sans alcool quand il fait chaud comme ça est la solution pour passer un bon moment et s'hydrater en même ...
06/17/2022

• Un cocktail sans alcool quand il fait chaud comme ça est la solution pour passer un bon moment et s'hydrater en même temps 🍸

Une très belle création de
Que nous remercions sincèrement pour sa créativité et la qualité des visuels

Voici la recette à reproduire sans modération :

50 ml de Nolow distillat botanique
20 ml de Verjus 8brix
15 ml de sirop d' orgeat
3 fraises
Clear ice

#sansalcool#nolow#spiritfree#freespirit#

•  FRENCH RIVIERA 🌿A perfect aperitivo Inspired by the Mediterranean. An herbaceous blend that captures that coastal ess...
06/16/2022

• FRENCH RIVIERA 🌿

A perfect aperitivo Inspired by the Mediterranean. An herbaceous blend that captures that coastal essence of wild herbs that grow along the French Riviera.

▪️Gin Mare
▪️YellowChartreuse
▪️Suze
▪️8brix Verjus
▪️Herbs de Provence
▪️Olive Oil

Coming soon...

•  ☆ Breakfast bites ☆ Puff pastry ☆ Bacon, thyme & onion fondue ☆ Bacon glaze ☆ Crispy bacon ☆ Micro thyme ☆BACON GLAZE...
06/16/2022

• ☆ Breakfast bites ☆ Puff pastry ☆ Bacon, thyme & onion fondue ☆ Bacon glaze ☆ Crispy bacon ☆ Micro thyme ☆

BACON GLAZE RECIPE:
Cook 6 slices of good bacon in half a liter if water for 10 mn, sieve, reduce water until it taste strongly of bacon, add a dash of white soy, sugar, and thicken with ultratex.


Dinner at  Le St Urbain  tonight  was 🤯 Amazing Food  Wine & Friends !!!!Oh   was there too
06/16/2022

Dinner at Le St Urbain tonight was 🤯
Amazing Food Wine & Friends !!!!
Oh was there too

A  Day in MTL
06/15/2022

A Day in MTL

Busy Day in MTL  (Work Trip )
06/15/2022

Busy Day in MTL (Work Trip )

 Hawaiian.  “tasso”,  cach, Calabrian pineapple salsa,  “birra”, scal, sesame and some Reno’s Calabrian Crunch for good ...
06/10/2022

Hawaiian. “tasso”, cach, Calabrian pineapple salsa, “birra”, scal, sesame and some Reno’s Calabrian Crunch for good measure. This joint defines full bodied flavor banger. ❤️🙏

 Last two courses of last nights  dinner In Marshall Virginia, smoked then   with romesco and  braised   next page  gana...
06/10/2022

Last two courses of last nights dinner In Marshall Virginia, smoked then with romesco and braised next page ganache tarts, Amarena whip cream, fresh cherry jus

•  Butter poached monkfish, tempura mussels, fresh peas, samphire, chive oil and lemon balm with a mussel and maple verj...
06/09/2022

• Butter poached monkfish, tempura mussels, fresh peas, samphire, chive oil and lemon balm with a mussel and maple verjus velouté 👌 .

 𝗚𝗘𝗡𝗘𝗣𝗜 𝗦𝗪𝗜𝗭𝗭𝗟𝗘 🍸(English Below)FR 🇨🇵Aujourd'hui, une variante du célèbre Chartreuse Swizzle, en utilisant un Genepi de ...
06/09/2022

𝗚𝗘𝗡𝗘𝗣𝗜 𝗦𝗪𝗜𝗭𝗭𝗟𝗘 🍸
(English Below)

FR 🇨🇵

Aujourd'hui, une variante du célèbre Chartreuse Swizzle, en utilisant un Genepi de qualité !

Avez-vous déjà gouter un Genepi ?

Santé !

• 50ml Genepi Altitude
• 15ml Verjus 8Brix
• 15ml Sirop d'orgeat
• 50ml Jus d'ananas
• 3 Traits d'angostura

𝗠é𝘁𝗵𝗼𝗱𝗲 : Direct

𝗗é𝗰𝗼𝗿𝗮𝘁𝗶𝗼𝗻 : Feuilles d'ananas, tête de menthe

••••••••••••••••••••

EN 🇬🇧

Today, a variation of the famous Chartreuse Swizzle, using a quality Genepi!

Have you ever tasted a Genepi?

Cheers !

• 50ml Genepi Altitude
• 15ml Verjuice 8Brix
• 15ml Orgeat syrup
• 50ml Pineapple juice
• 3 Angostura Traits

𝗠𝗲𝘁𝗵𝗼𝗱 : Build over ice

𝗚𝗮𝗿𝗻𝗶𝘀𝗵 : Pineapple leaves, mint head



•  ᴛʜɪs ʟɪᴛᴛʟᴇ ғᴇʟʟᴀ ɪs ᴄᴀʟʟᴇᴅ 𝔹𝕌𝔾𝕊𝕐🥃- ᴍɪᴄʜᴛᴇʀs ʀʏᴇ- ᴋᴀʀʀᴏᴛ ᴀɴᴅ ғɪɢ ʟᴇᴀғ - ʀᴇᴅ ᴠᴇʀᴊᴜs - ᴇʟᴇᴄᴛʀɪᴄ ʙɪᴛᴛᴇʀsᴇᴀsʏ ᴛᴡɪsᴛ ᴏɴ ᴄʟ...
06/09/2022

• ᴛʜɪs ʟɪᴛᴛʟᴇ ғᴇʟʟᴀ ɪs ᴄᴀʟʟᴇᴅ 𝔹𝕌𝔾𝕊𝕐🥃
- ᴍɪᴄʜᴛᴇʀs ʀʏᴇ
- ᴋᴀʀʀᴏᴛ ᴀɴᴅ ғɪɢ ʟᴇᴀғ
- ʀᴇᴅ ᴠᴇʀᴊᴜs
- ᴇʟᴇᴄᴛʀɪᴄ ʙɪᴛᴛᴇʀs
ᴇᴀsʏ ᴛᴡɪsᴛ ᴏɴ ᴄʟᴀssɪᴄ sᴀᴢᴇʀᴀᴄ

 Working with the best Canadian ingredients is the basis of our cuisine. This white verjus from  is one of the most priz...
06/08/2022

Working with the best Canadian ingredients is the basis of our cuisine. This white verjus from is one of the most prized ingredient in my kitchen.

 Strawberry lolly 🍓 100% fresh frozen strawberries, topped with  and pepper glaze, dried strawberries, red sorrel and gr...
06/05/2022

Strawberry lolly 🍓

100% fresh frozen strawberries, topped with and pepper glaze, dried strawberries, red sorrel and green basil.

Proceeds the chocolate and miso action.

•  𝔻𝔸ℝ𝕃𝕀ℕ𝔾 𝔽𝕀𝔼𝕃𝔻𝕊 𝕆𝔽 𝕄𝔸𝕐 /ᴇᴀʀᴛʜʏ ᴀɴᴅ ғʀᴜɪᴛʏ sᴘɪɴ ᴏɴ sᴏᴜʀ/- ʙᴀʟᴠᴇɴɪᴇ 𝟷𝟸 ʏᴏ- ᴡʜᴇᴀᴛɢʀᴀss & ᴀᴘʀɪᴄᴏᴛ- sᴛ ɢᴇʀᴍᴀɪɴ -  8 Brix ᴠᴇ...
06/01/2022

• 𝔻𝔸ℝ𝕃𝕀ℕ𝔾 𝔽𝕀𝔼𝕃𝔻𝕊 𝕆𝔽 𝕄𝔸𝕐
/ᴇᴀʀᴛʜʏ ᴀɴᴅ ғʀᴜɪᴛʏ sᴘɪɴ ᴏɴ sᴏᴜʀ/

- ʙᴀʟᴠᴇɴɪᴇ 𝟷𝟸 ʏᴏ
- ᴡʜᴇᴀᴛɢʀᴀss & ᴀᴘʀɪᴄᴏᴛ
- sᴛ ɢᴇʀᴍᴀɪɴ
- 8 Brix ᴠᴇʀᴊᴜs
ɢᴀʀɴɪsʜᴇᴅ: ᴡʜᴇᴀᴛɢʀᴀss ᴘᴏᴡᴅᴇʀ 🟢

 Wild Seabass, shallot, radish, 8 Brix Verjus petals.Fresh on today …….Stunning fish from .vallance.seafood Flowers and ...
05/20/2022

Wild Seabass, shallot, radish, 8 Brix Verjus petals.
Fresh on today …….
Stunning fish from
.vallance.seafood
Flowers and radish from







 Discover our Maracaibo Mille-Feuille, Green Coffee & Glenturret Triple Wood dessert carefully crafted by Scottish pastr...
05/19/2022

Discover our Maracaibo Mille-Feuille, Green Coffee & Glenturret Triple Wood dessert carefully crafted by Scottish pastry chef of the year Kayleigh Turner.

•  This dessert takes 75 days to make, it’s  Artichoke & Beurre noisette, Tonka custard with Black apples and -8 dehydra...
05/17/2022

• This dessert takes 75 days to make, it’s Artichoke & Beurre noisette, Tonka custard with Black apples and -8 dehydrate. With just a little Umeboshi It is certainly a moreish end to your tasting experience.

Tart black apple brûlée and finished with Original barrel

Black apples are chewy like toffee, we make it into something similar to a brûlée top but it’s far more complex that that.

Held at 60°c for 8 weeks before blending with maltodextrin and icing sugar before being stencilled and baked overnight at 75°c. This gives the dish that familiar playful crack at the table.

Original Barrel Minus 8 Vinegar is drawn from the very first barrel of Minus 8 vinegar, from 1997. It is the oldest

Each of the limited number of bottles made is 2 oz. (60 ml), and capped with an eye dropper for precision application.

The has naturally concentrated, developed in flavour and thickened through evaporation while aging in mild French Oak.

This works alongside a creamy and smoky Tonka bean brûlée and a earthy sweet caramel beurre noisette artichoke

 𝗠𝗘𝗫𝗜𝗖𝗔𝗡 𝗣𝗔𝗦𝗦𝗜𝗢𝗡 🍸(English Below)FR 🇨🇵Une parfaite combinaison entre le mezcal et le fruit de la passion ! Ce cocktail e...
05/14/2022

𝗠𝗘𝗫𝗜𝗖𝗔𝗡 𝗣𝗔𝗦𝗦𝗜𝗢𝗡 🍸
(English Below)

FR 🇨🇵

Une parfaite combinaison entre le mezcal et le fruit de la passion ! Ce cocktail est parfait pour les passionnés de mezcal ! À vos dégustation !

Santé !

• 50ml Mezcal Del Maguey
• 20ml Triple sec Cointreau
• 15ml Verjus 8brix
• 1/2 fruit de la passion

𝗠é𝘁𝗵𝗼𝗱𝗲 : Shaker

Clear ice 🧊 :

𝗗é𝗰𝗼𝗿𝗮𝘁𝗶𝗼𝗻 : 1/2 Fruit de la passion

••••••••••••••••••••

EN 🇬🇧

A perfect combination of mezcal and passion fruit! This cocktail is perfect for mezcal lovers! At your tasting!

Cheers !

• 50ml Mezcal Del Maguey
• 20ml Triple Sec Cointreau
• 15ml Verjus 8brix
• 1/2 passion fruit

𝗠𝗲𝘁𝗵𝗼𝗱 : Shaker

Clear ice 🧊 :

𝗚𝗮𝗿𝗻𝗶𝘀𝗵 : 1/2 Passion fruit



•  Graceburn feta, Vegt8 tomato vinegar & smoked trout roe Graceburn mousse dip in wild garlic infused goats milk. Apple...
05/11/2022

• Graceburn feta, Vegt8 tomato vinegar & smoked trout roe

Graceburn mousse dip in wild garlic infused goats milk. Apple wood cold smoked trout roe. Vegt8 Tomato vinegar gel.













🔪

•  Mille Feuille. Red fife reverse puff, maple pastry cream,  maple verjus, black koji ice cream. Dark maple poured tabl...
05/11/2022

• Mille Feuille. Red fife reverse puff, maple pastry cream, maple verjus, black koji ice cream. Dark maple poured table side

.morin


.
.
.














•  Mother's Day foie gras & strawberriesPan seared foie gras with masserated strawberries, strawberry pudding, strawberr...
05/10/2022

• Mother's Day foie gras & strawberries

Pan seared foie gras with masserated strawberries, strawberry pudding, strawberry jus, with brioche crumble

The Chive flowers were picked from one of our cook's own garden

•  What a week we've had with !A huge thank you to , 's One Devonshire Gardens,  Rusacks Hotel,   Golf Resort,  and  for...
05/09/2022

• What a week we've had with !

A huge thank you to , 's One Devonshire Gardens, Rusacks Hotel, Golf Resort, and for hosting us, to the chefs that have joined us and most importantly to Brad and Rachel from for sharing your knowledge and passion for your incredible products.

If you're still interested in finding out more about and their range of products, please speak to your BDM.

Stupid ,Crazy,Good,Amazing Dinner at   Tonight Sorry but I don’t gave the words to describe the Attention to Detail this...
05/08/2022

Stupid ,Crazy,Good,Amazing Dinner at Tonight
Sorry but I don’t gave the words to describe the Attention to Detail this place has
Thank you for a truly unforgettable meal
Last dinner which was the icing on a amazing Trip !!!

Can Everyone Please Help Me in Wishing the Happiest of Birthdays to The Best Boss/Wife/Mother/Friend   Happy 34th birthd...
05/08/2022

Can Everyone Please Help Me in Wishing the Happiest of Birthdays to The Best Boss/Wife/Mother/Friend
Happy 34th birthday and here is to Many Many More !!!😍😘😘😘

Amazing dinner at   by     That Scallop
05/06/2022

Amazing dinner at by That Scallop

 Helt exceptionelle vineddiker fra Canada 🇨🇦Vi har mange forskellige varianter, alle med et helt unikt præg 😋           ...
05/05/2022

Helt exceptionelle vineddiker fra Canada 🇨🇦

Vi har mange forskellige varianter, alle med et helt unikt præg 😋

•  Have you read this month's issue from  yet? Discover our featured articles including this month's produce news and fi...
05/05/2022

• Have you read this month's issue from yet?

Discover our featured articles including this month's produce news and find out all about our exclusive trip for this year's winner Jonnie Ferguson, to 's Verjus Harvest this October.

Great dinner last night  from  .g.townsend  with      &   found me too
05/04/2022

Great dinner last night from .g.townsend with & found me too

First Group Minus 8 vinegar tasting today and We are so fortunate to have had     of 🌟  make us some Chocolate Vinegar t...
05/02/2022

First Group Minus 8 vinegar tasting today and We are so fortunate to have had of
🌟 make us some Chocolate Vinegar treats for everybody that stops in to taste
They are 🤤🤔

Tasty Drinks at   and after much prodding  I even posed for a Picture (yes my first post of a picture of myself ) with m...
04/30/2022

Tasty Drinks at and after much prodding I even posed for a Picture (yes my first post of a picture of myself ) with my new BFF
📷

Amazing  first dinner in Glasgow at      A gracious welcome to Scotland.  Fantastic seasonal dishes with welcoming hospi...
04/29/2022

Amazing first dinner in Glasgow at A gracious welcome to Scotland. Fantastic seasonal dishes with welcoming hospitality Thank you and The entire team
For a truly memorable evening

I’m going on a ✈️ Can Not wait for this Come say Hi  and Hugs are Free !!!•  Have you tried the  range yet? Now is your ...
04/24/2022

I’m going on a ✈️ Can Not wait for this
Come say Hi and Hugs are Free !!!• Have you tried the range yet? Now is your chance, join us for an exclusive tasting with Brad and Rachel from Minus 8 as they share their wealth of knowledge about their incredible range of vinegar and verjus.

We are hosting several dates across Scotland, swipe across to see 👉

To book your place at a tasting, please DM us with your name, contact number, email and restaurant name, or speak to your BDM.

📸

04/21/2022

Rainy day = Labeling Day

This is the 2021 Apple8 Vinegar that was bottled 19 days ago
It will Rest in bottle for a minimum of
3 months (Some of my vinegars are bottled aged for a minimum of 1 year ) before it is released …
It’s the little things that make the Biggest difference 👍
Can’t wait for u to try it …. it’s
🍎🍏ly
(Appley)

Guess who got all of his 2022 Quebec Maple Syrup in today ???Thank you Andre !!!
04/20/2022

Guess who got all of his 2022 Quebec Maple Syrup in today ???
Thank you Andre !!!

04/19/2022
12/07/2020

My kids play Bird videos non stop for the cats 🤦‍♂️

Address

Saint Catharines, ON

Telephone

+19053619100

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Comments

What a week we've had with Minus 8 !

A huge thank you to Gleneagle Hotel , Hotel du Vin at One Devonshire Gardens , Rusacks Hotel, Archerfield House Golf Resort, The Balmoral, a Rocco Forte Hotel and Moor Hall Restaurant with Rooms for hosting us, to the chefs that have joined us and most importantly to Brad and Rachel from Minus 8 for sharing your knowledge and passion for your incredible products.

If you're still interested in finding out more about Minus 8 and their range of products, please speak to your BDM.
Let the Minus 8 tour of Scotland begin...

Over the next week we are delighted to be hosting several tastings in some of Scotland's finest restaurants and hotels - today the tastings begin at Gleneagles.

TUESDAY 3RD MAY | 11AM
One Devonshire Gardens, Glasgow
The Glenlivet Room

THURSDAY 5TH MAY | 10.30AM
Rusacks Hotel, St Andrews

FRIDAY 6TH MAY | 11AM
Archerfield House Golf Resort, East Lothian
Development Kitchen

There is still time to book your place to join us, simply DM us with your name, contact number, email and restaurant name, or speak to your BDM.
It's been an exciting week for Minus 8 with the harvesting of their new season ice wine vinegar.

Have you tried their range of 9 vinegars and 3 verjus yet? All made with the same exacting quality and taste principles, they are the ideal addition to sweet and savoury cooking, as well as drinks and cocktails.

Discover the full range available to order, or speak to your BDM to find out more and sample these incredible products.
Only 3 weeks to go until we'll be welcoming our star-studded line up to the stage, who are you most looking forward to?

10AM
Michael Wignall, Chef Patron of 1 Michelin star The Angel at Hetton

11AM
Galton Blackiston, Chef Patron of 1 Michelin star Morston Hall Hotel

12PM
Wellocks launch new Chef Ordering System with Matt Hagan, Executive Chef at Manchester Central Convention Centre and James Mackenzie of 1 Michelin star Pipe and Glass

1PM
Industry Forum with Chefs and Suppliers hosted by Claire Bosi, Editor of Chef & Restaurant Magazine

2PM
Franck Pontais & Paul Da Costa from Koppert Cress UK

3PM
Minus 8 Vinegar virtual tasting with Tim Allen Chef Patron of Sōlō Resturant2021 & guests

Please note that there has been a change to the order of the line up.

The Minus 8 apple harvest and pressing began this week and we hear it's been a really good year!

This harvest will be used to make their fantastic Apple8 Vinegar and we can't wait to get our hands on it. For now, you can still order from their full range of Apple8, Vinegar and Verjus.
The Minus 8 harvest is well underway for their 8 Brix Red Verjus. 8 Brix White Verjus, and Maple Brix Verjus, hand-picking premium quality wine grapes that ripen in intervals between August and ice wine harvest, usually December or January.

Each grape varietal contributes its profile of sheer tastiness, and each stage of ripening adds another layer of taste. The grapes are pressed in small batches, blended and cold filtered producing the finest quality verjus for cocktails, non-alcoholic drinks, pastry and savoury applications.

If you haven't already tried Minus 8 Verjus and Vinegar, discover the range available to order now.
Follow along for the first virtual Cooking with edibleWOW Magazine demonstration of the year! 🍽️ Chef Michael Metevia of SLOWS BAR BQ will be showing us how to make mashed potato waffles, blackened salmon and a honey leek vinaigrette. 😋 Be sure to like, comment and share this post to be entered to win a gift basket filled with amazing products from the following businesses:

Al Dente Pasta
Beau Bien Fine Foods
Crust - a baking company
Forever Summer Natural Soaps LLC
Gus and Grey
H & H Sugarbush
High 5 Salts with Benefits
Mighty Good Coffee
Milford Spice Company
Mindo Chocolate Makers
Sandhill Crane Vineyards
The Brinery
Minus 8
Westwind Farm
White Lotus Farms
Zingerman's Creamery
Oakland County Parks and Recreation

We'll be randomly selecting a winner on Monday, Jan. 25 at noon. Like, comment and share this post before then to enter!
Hand Dived Orkney Scallop, Salsify, Confit Chicken Wing, Maple Vinegar Gel, Yeast.

Absolutely stunning Scallops from Keltic Seafare Scotland Ltd and deliciously sweet and sour Maple Vinegar from Minus 8 🤤


Loved seeing Minus 8 on the shelves of Guys Grocery Games.
Today in Padstow Josh Green, Jack Butler and Ciaran Burr prepared cheese and spinach ravioli donated by Wellocks with a puttanesca sauce made by us. Plus some beautiful, local salad grown and donated by the The Pig Hotel at Harlyn with a dressing made with vinegar donated by Minus 8.

Thank you so much to our suppliers for donating so generously, and to Lisa Tutton and the team of volunteers who deliver these meals those most in need.

Don't forget to go and Say Hello to the team at Minus 8 on the Refresh!
Have you heard about our Minus 8 range?

These guys make THE most amazing vinegars and verjus and have so many different uses!

From bread dips to meats and even drinks. We promise you'll notice the difference between this and anything else!💪🤩
x

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