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.
Full Vinegar Collection
Vinegar FAQs
How is vinegar made?
Traditional vinegar is made by fermenting some type of alcohol—think beer, wine, cider, sake – into acetic acid. To make vinegar you need five key ingredients: alcohol, vinegar bacteria, oxygen, heat, and time.
Depending on the ABV (alcohol by volume) of the specific alcohol you may need to add water to dilute the alcohol. This is because when you get to a certain height in ABV the vinegar bacteria simply cannot operate and eat away at the alcohol to transform it into acetic acid or vinegar. This, by the way, is why your bottle of scotch will never turn into vinegar.
Over time and at the right temperature the vinegar bacteria will eat away at the wine or cider and turn into vinegar. Depending on the level of ABV, the environmental conditions, and the amount of vinegar you are trying to make this can take anywhere from two weeks to about six months simply to complete the fermentation. During this time you will see that a film, often thick, will form on top of the liquid. This is vinegar mother and is a byproduct of vinegar fermentation.
Better traditional vinegars are then aged for months to years after fermentation. This allows the vinegars to develop more nuanced flavor profiles and not just be acid bombs.
Reach out if you have any other questions on how vinegar is made.
Which ingredients do you use to make your vinegar?
The main ingredient in vinegar is alcohol.
To make our vinegars the only alcohols we use are select American wines, beers, cider, and sakes.
Our vinegars stand on the shoulders of America’s microbrewers and vintners and we are thankful for their efforts and craft.
What is co-fermentation and why is it better than infusing?
Some of our vinegar are “co-fermented” or “fermented flavors”.
This means that while our alcohol (e.g. wine or cider) ferments into vinegar we introduce different fruits and spices into the liquid mixture. As the bacteria eat away at the alcohol they also interact with the fruit or spices and this ultimately produces very unique vinegars with a greater depth of flavor.
Co-fermented vinegars contrast with infused vinegars. You make infused vinegar the way you would make tea. You start with a vinegar that has already fully fermented and then you put in spices or fruits to infuse vinegars with a specific taste. These flavors tend to be more aggressive and less nuanced than co-fermented flavors.
We never infuse our vinegars. And buyer beware that there are companies out there that say they make vinegar but all they are doing is buying vinegars and then infusing them. Vinegar makers are those that ferment alcohol into vinegar, not those using purchased vinegars as an ingredient. Well now we are all worked up…
Let customers speak for us
from 1129 reviewsWho would have thought vinegar could be THAT different??!! Well, it is!!! This is absolutely delicious and will but no other!!! Soooo healthy!!! My gut appreciates this so much!!!!
I love your vinegar, immediately did a taste test! Definitely will be trying more!!
This is simply the best!!!
I first tried this malt vinegar in the sample pack and then got the small bottle again. I went through it so fast I decided to get the large bottle. Unlike a lot of commercial brands, this has more rich flavor than acidity. I use this on potatoes, soups, and chili. I also tried it in a beef stew and it was tasty.
We love the flavor of this vinegar with french fries, and can't wait to make fish and chips. This is our second vinegar, both are such a pleasant surprise after a life of commercial vinegar!
Excellent for fish and chips and more!
My go-to malt vinegar used to be from Cornwall, but American Vinegar Works' Porter has become my new favorite. The only downside is that it doesn’t come with a shaker lid. I solved this by transferring it to a London Pub bottle with a slotted lid, which allows for better control when pouring. Next time, I plan to try the IPA variety
Best, Greg
Strong and Delicious Vinegar
I've only tried the Maine Blueberry and the Hot Apple Cider Vinegar so far, and they are both complex strong flavors. I've used the blueberry as salad dressing and on vanilla ice cream where it has a mildly sweet tangy flavor that's so good. The Hot Apple Cider only has the slightest hint of heat in a very complex vinegar. It is great on fried foods, wings, and well...almost anything. I am looking forward to trying the other vinegar that came in this set.
Incredible vinegar!
This is my favorite red wine vinegar ever! We have been trying all the vinegars from American Vinegar Works and love them all. You can't go wrong no matter which one you buy!
Wow
OMG!! Who would have thought there would be such a difference in vinegars?!! This vinegar is absolutely amazing!!!!! I’ll never go back!!
One of my faves
I love the rosé wine vinegar. I'm on my third bottle now. It's very versatile, a bit softer and more delicate than either the chardonnay or red wine vinegars. Works great in salads, on vegetables, glazes and marinades. It's not so easy to find rosé wine vinegar. All the American Vinegar Works vinegars I've tried are fantastic.
Happy with my California Organic Olive Oil
I had been reading about olive oils and wanted to try a California pressing.... I have been using this AVW oilive oil for my "non cooking oil" olive oil uses and have been very happy with the taste and I thought the AVW pricing was very fair. In fact, I am eating some hot air popped pop corn drizzled with some of this olive oil and seasoned with a no salt seasoning blend as I write this!
Delicious!
This is my third bottle and I am using so much in salad dressing! It makes a smooth dressing with a small addition of olive oil , nothing else needed. Out of this world.
Makes fish and chips gourmet
This is amazing. We take this vinegar with us when we are going for fish and chips…. It’s that good!!! Also fantastic in our cheese fondue. Want to “finish” a pot roast before serving…add a dash of this….over the top!!!
Fabulous vinegar
This nice well balanced tasty vinegar is perfect for just about everything. It’s expensive…but worth it.
Best Apple cider vinegar I have ever tasted.
They look wonderful, loved the towel and olive oil. We are currently living in chaos with our kitchen taken apart so I have them safely put aside.