Made with apple cider from northern Massachusetts and organic Vermont maple syrup from our friends at Runamok this vinegar perfectly balances sour and sweet to produce a beautifully toffeed ACV.
A little bit of fall in New England captured in a bottle. This unfiltered and raw apple cider vinegar is anything but ordinary.
Small-batch vinegars slow fermented using the German drip method, a technique from the 1800's. The vinegar takes two to three months to ferment, and then ages for up to a year in spent rye or whiskey barrels to add complexity.
8.5oz bottle
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