Salt and malt vinegar is the most British of crisp flavours, and Burts approaches it with appropriate respect. This isn’t wine vinegar or balsamic pretension. This is proper malt vinegar, the stuff that belongs on chips.
The sourness is assertive without being brutal. There’s a tang that hits immediately, makes your mouth water, and then settles into a pleasant acidic glow. It’s confident vinegar that knows its strength and doesn’t need to shout.
The malt difference
Malt vinegar has depth that other vinegars lack. There’s a slight sweetness underneath the sour, a complexity that comes from the brewing process. Burts captures this well, delivering vinegar flavour that tastes like actual vinegar rather than acetic acid.
Structural integrity
The hand cooked base is crucial here. Vinegar can make lesser crisps soggy, but Burts’ thick cut handles the acidic seasoning without compromising texture. The crunch survives from first crisp to last.
The lip test
A proper salt and vinegar should leave your lips tingling. These pass, though they’re not the most aggressive version of this flavour. The tingle is present but civilised.
Premium positioning justified
These cost more than supermarket salt and vinegar, and they’re worth it. The quality difference is tangible, from texture to flavour to overall satisfaction.
What salt and vinegar should be.
