Wild Blueberry Apple Cider Vinegar
New England cider—Maine blueberry magic
Wild Blueberry Apple Cider Vinegar starts with Massachusetts craft apple cider, then co-ferments with wild Maine blueberries before resting in a 25-gallon American oak. The result is bright and tangy with a soft blueberry echo and just a hint of sweetness—vivid enough to wake up salads and grains, gentle enough to sip in shrubs and cocktails. This is one of our Nano Batch experiments, made in very small runs for flavor you won’t find on every shelf.
Flavor profile
Crisp apple acidity, a blush of wild blueberry, and a rounded finish from time in American oak. Sweet-tangy balance that plays beautifully with bitter greens, roasted veg, and cheese.
Why cooks reach for it
Because it brings color, fruit, and lift in a single pour. Use it when you want brightness without extra sugar—think vinaigrettes, warm grain salads, roasted beets, and refreshing drinking shrubs or cocktail riffs.
How to use it (fast, reliable moves)
Everyday vinaigrette: 1 part Wild Blueberry Apple Cider Vinegar to 2–3 parts olive oil with a pinch of salt.
Warm grains: Fold a spoonful into farro or wild rice with herbs, nuts, and feta.
Shrub starter: Shake equal parts vinegar and sugar until dissolved; top with seltzer—or splash into bourbon for a ruby spritz.
Quantity:
Free shipping on orders over $85 to the same address in the contiguous US.
Raves & Reviews
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"BOTTLES WORTH SEEKING OUT"
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"VINEGARS WITH A SENSE OF PLACE"
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Tell Me More
Size
250ml glass bottle
Perfect For
Vinaigrettes, dressings, marinades, warm grain salads, roasted beets, cocktails and drinking shrubs.
Fermentation Base
Apple Cider
Base Origin
Massachusetts
Taste Profile
Tangy with just a hint of blueberry and sweetness.
Production Process
Co-fermented with wild Maine blueberries. Aged in 25 gallon American oak barrels.
Minimum Acidity
4%
Wild Blueberry Apple Cider Vinegar FAQs
What makes Wild Blueberry Apple Cider Vinegar different from regular ACV?
Is this a limited release?
How sweet it is!
What can I use it on?
What’s the acidity?
Worth Waiting For
Modern vinegars have lost their way, so we stepped back in time to recreate a process from 1823. Our equipment doesn’t exist anymore so we remade it in partnership with local universities.
After slow fermentation our vinegars are barrel aged before being hand bottled raw and unfiltered. It all takes a lot more time and care but we think the results are spectacular. I hope you will too.
Vinegars with a Sense of Place
We create vinegars with flavor profiles that reflect a sense of place by working exclusively with American wines, ciders, and brews.
Our vinegar works is housed in the blacksmith shop for an old textile mill complex in the heart of New England that is on the National Register of Historic Places.
