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 957 reviewsEvery morning in my warm water with honey. Love it
I love it.
so deeply tasty.
All excellent. Mellow rather than sharp allows you to taste the underlying liquid it’s made from e.g. white wine or apple cider.
Good on Gardein F’sh and fries
Makes a Great Marinade for Chicken
We used some AVW Apple Cider Vinegar in a marinade for chicken with chopped garlic and spices. It turned out great, and the grilled marinaded chicken was delicious!
Old-time goodness
My Gran used to make her own vinegar. I remember she would pull the must off the top, pour our the vinegar, refill the jug and re-install the must. That was good vinegar! It was still sweet, had a flavor almost like pumpernickel and was still syrup-y. This brought the taste-visual memory back to me.
Most appley!
AVW products are outstandingly fresh and flavorful. I find that they really raise the flavor of anything I use them in. I am going to give away some bottles for Christmas.
Came as a gift with my order. I love the vinegars and this tea towel is lovely and well made
So good
The flavor was so good it was almost like sipping vinegar!
Reasonable price.
Quick delivery
Bought my first bottle and man is it great cider vinegar! Will be ordering more soon. No big deal but I thought it was odd there was no label on bottle.
Porter Beer Malt Vinegar Makes a Great Beef Marinade
We used the Porter Beer Malt Vinegar in making a really great beef marinade.
A 1/3 cup of Porter Beer Malt Vinegar mixed with 2/3 cup of Extra Virgin Olive Oil. Add 1/2 teaspoon of cumin, a 1/2 teaspoon of allspice, a 1/2 teaspoon of coriander, and 1/2 teaspoon of minced garlic. Whisk the marinade thoroughly. Put the beef (we used a Chuck Roast) in a large ziplock plastic bag, pour in the marinade, seal the plastic bag and refrigerate for at least eight hours.
Love this product
I like the fact it is made the old fashioned way with organic ingredients . Made with care and pride . Thank you for making this possible .
Gives new definition of vinegar
The Chardonnay vinegar is complex, subtle, with a long finish.
wonderful
well balanced flavor
Cucumbers
I make a recipe of sliced cucumbers seasoned with store bought red wine vinegar and sour cream. This time I used your rose wine vinegar. The difference was amazing. No bitterness, just flavor. I’m hooked. I now need to purchase your red wine vinegar.