Vinegars in this collection have been aged in American oak barrels formerly used for rye whiskey production. Barrel aging gives vinegars a mellower flavor profile but does not impart particularly woody or whiskey flavor. We use small, 25 gallon barrels sourced directly from a craft distillery in upstate New York.
Our beer vinegars, or beer malt vinegars, are made using New England craft beers. Each vinegar has its own taste profile that reflects the flavor of the beer that was used. Both beer vinegars are aged in old rye whiskey barrels after fermentation.
Our cider vinegars are made using New England apple and pear ciders not too far from Johnny Appleseed’s hometown. Our cider vinegars offer our most diverse flavor profiles. You can find traditional barrel aged vinegar, sweet and tangy vinegars and, even, co-fermented vinegars with heat and smoke.
Vinegars in this collection are crafted with a unique process called co-fermentation. Fruits or spices are introduced directly to the alcohol. As the bacteria eat away at the alcohol to make the vinegar they also interact with the fruit and spices and produce novel vinegars with nuanced flavors. The physical fruit and spices are removed after fermentation. Fermented Flavors stand in sharp contrasted to simply infused vinegars.
We make all of our small-batch vinegars using a unique process from the early 1800s that produces vinegars with greater depth of flavor and brighter colors. All of our vinegars are naturally fermented using American wines, ciders, sakes, and beers—in this way our vinegars honor and build on the national craft alcohol movement. Made, aged, and hand-bottled by us in our vinegar works in New England. Our vinegars will enhance your cooking and cocktails and are intended for home cooks and professional chefs.
For your kitchen or the chefs in your life.
Our custom gift sets and gear include a mix of vinegars and helpful tools for you to make the best use of them. Perfect for holiday gifts, host and hostess gifts, and thoughtful gestures for those that appreciate authentic foods.
We make our rice wine vinegar using Junmai grade sake that is brewed in California using water from the Sierra Nevada. You will find that both of our sake-based vinegars are richer and rounder than commercial varieties.
You can think of Sweet and Tangy vinegars as New England’s answer to balsamic. The naturally fermented vinegars in this collection are finished with a small amount of boiled fruit juice that contrasts sweetness with acidity. We do not use any thickeners or colorants and these vinegars will pour with only a slightly thicker consistency than our other vinegars. Crowd pleasers.
Wine vinegars are the preferred vinegar for many Mediterranean cultures and frequently used in vinaigrettes. Our wine vinegars are made using quality California wines and are barrel-aged after fermentation.
