Apple Cider Hot Vinegar
Small-batch heat with smoky depth
This isn’t hot sauce—it’s a one-of-a-kind finishing vinegar. Apple Cider Hot Vinegar is co-fermented from local apple cider with select spices and hot, smoky peppers, then rested in a 25-gallon American oak for character you can taste. It opens with a whisper of smoke, shifts savory, and lands on a clean, pleasant heat that plays well with everything from greens to grain bowls.
What it tastes like
A touch of smoke, a savory backbone, and bright tang with gentle heat—not blow-your-head-off heat. The result is more layered than standard cider vinegar and far more versatile than hot sauce.
Why cooks reach for it
Because it brings lift, not overwhelm. Splash into pan sauces, sharpen mayo or slaws, and wake up roasted vegetables, beans, and stews. It’s brilliant wherever you want complexity without heavy sweetness. Try a few drops in bourbon cocktails or a classic shrub for a smoky-citrus edge.
How to use it
For a go-to vinaigrette, shake 1 part Apple Cider Vinegar with 2–3 parts extra-virgin olive oil, a pinch of salt, and a dab of mustard. Drizzle over charred broccoli, grilled corn, or a tomato-cucumber salad. Stir into pot liquor and braises, or spike chili, pozole, and gumbo just before serving. Finish fried chicken, oysters, or crispy potatoes with a bright hit right at the table.
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Free shipping on orders over $85 to the same address in the contiguous US.
Raves & Reviews
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"THE (VINEGAR) STANDOUTS WERE IMMEDIATELY CLEAR"
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"COMPLEX FLAVORS WITH DEPTH"
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Tell Me More
Size
8.5oz or 33.8oz glass bottle
Perfect For
Everything. Seriously. Bourbon cocktails, vinaigrettes, sauces, stews, marinades, rice dishes, and hot sauces.
Fermentation Base
Apple cider
Base Origin
Massachusetts
Taste Profile
Just a touch of heat and mild smoke with an underlying savory note and tangy acid.
Production Process
Co-fermented with spices and hot, smoky peppers. Aged in 25 gallon American oak barrels.
Minimum Acidity
4%
Apple Cider Hot Vinegar FAQs
Is Apple Cider Vinegar a hot sauce?
How spicy is it?
What gives it the smoky character?
What can I use it on?
What sizes are available?
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.
