19.53 Miles From The Tree Apple Cider Vinegar
A New England original with roots you can taste
Made with apple cider from northern Massachusetts and aged in 25-gallon American oak, this small-batch ACV is our tribute to Johnny Appleseed—born exactly 19.53 miles from our vinegar works. Bright and tangy with a soft hint of sweetness, it’s the daily driver that turns simple food into something memorable.
Flavor profile
Clean apple brightness, rounded by oak, with just a touch of sweetness and a natural caramel color. Pleasantly tangy rather than throat-burning—built for everyday cooking and sipping.
Why cooks reach for it
Because it brings lift without harsh edges. Splash into vinaigrettes and marinades, brighten warm grain salads and roasted roots, or stir into switchels, shrubs, and cocktails. Slow fermentation and barrel aging add depth that generic ACV just can’t touch.
How to use it (quick wins)
Everyday vinaigrette: 1 part 19.53 Miles From The Tree Apple Cider Vinegar to 2–3 parts extra-virgin olive oil, plus salt.
Warm grain bowl: Fold a spoonful into farro or wild rice with herbs, toasted nuts, and roasted carrots.
Switchel or shrub: Vinegar, maple syrup, water, and fresh grated ginger. Refreshing!
Choose Your Size
Quantity:
Free shipping on orders over $85 to the same address in the contiguous US.
Raves & Reviews
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"VINEGARS WITH A SENSE OF PLACE"
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"THE MOST SURPRISING AND DELIGHTFUL VINEGARS I’VE EVER TRIED"
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Tell Me More
Size
8.5oz or 33.8oz glass bottle
Perfect For
Dressings, marinades, warm grain salads, roasted root vegetables, cocktails and drinking shrubs.
Fermentation Base
Apple Cider
Base Origin
Massachusetts
Taste Profile
Tangy with just a hint of sweetness. Caramel color.
Production Process
Slow fermented and finished with Vermont cook apple cider. Aged in 25 gallon American oak barrels.
Minimum Acidity
4%
19.53 Miles From The Tree Apple Cider Vinegar FAQs
What makes 19.53 Miles From The Tree Apple Cider Vinegar different from the usual ACV?
Is it harsh or “throat-burning”?
What can I use it on?
What sizes are available?
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.
