Small Batch Vinegar Collection

Small batch is a phrase that has been worn thin by marketing, so here is what it means at our mill: a run is limited by how many oak barrels we can keep occupied for months at a time, not by how much we could sell. That constraint is the product.

Why batch size changes the vinegar

Industrial vinegar is made by forcing air through a tank of alcohol until it converts, which can be done inside a day at enormous volume. It is efficient and it produces acetic acid with very little character. Slow fermentation followed by months in wood cannot be scaled the same way, because the limiting factor is time and barrel space rather than throughput. What you get for that is a vinegar with fruit and structure behind the acid. The full argument is in why small-batch vinegar tastes better, and the method is in our process.

Where to start

If you have never tasted slow vinegar next to the supermarket kind, a sampler set makes the comparison for you in one order. If you already know you want a working bottle, red wine vinegar for savory cooking or raw apple cider vinegar for everything else.

 

The smallest runs we make, seasonal and single-barrel, are in nano batch vinegar. Everything else is in the full vinegar collection. Free shipping over $85 in the contiguous US.