Fiver elements are required to naturally ferment vinegar: alcohol, bacteria, oxygen, heat, and time. While modern factories rush this process in hours with cheap industrial methods, American Vinegar Works utilizes a slow fermentation method from 1823. We partnered with local universities to recreate the historical equipment required for this workflow. Our small-batch fermentation takes months to complete naturally. And is then followed by extensive barrel aging. This patient process preserves the genuine taste of our local fruit base without water dilution.