Maple Cider Vinegar
Fall-in-a-bottle—bright ACV with maple toffee warmth
This small-batch ACV starts with apple cider from northern Massachusetts and a finish of organic Vermont maple syrup from our friends at Runamok. The balance lands beautifully: lively apple tang with a candied-apple, toffee note that reads cozy, not sugary. Unfiltered, raw, and anything but ordinary.
Flavor profile
Clean, bright acidity with a gentle maple roundness—think crisp cider kissed with toffee. It’s the kind of sweet-tang that makes dressings silkier and roasted veg taste composed.
Why cooks reach for it
Because it brings lift and polish in one pour. Use Maple Cider Vinegar to build weeknight vinaigrettes, glaze roasted roots, sharpen marinades, and mix shrubs or cocktails without leaning on extra sugar. It’s New England in a bottle.
Quick ways to use it
Weeknight vinaigrette: 1 part Maple Cider Vinegar to 2–3 parts olive oil with a pinch of salt.
Roasted roots glaze: Toss hot carrots or squash with a spoonful of vinegar plus a knob of butter.
Pan finish: Deglaze pork chops or sausages for a glossy, maple-apple pan sauce.
Shrub starter: Shake equal parts vinegar and sugar; top with seltzer—or add to bourbon or apple brandy.
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
250ml glass bottle
Perfect For
Dressings, marinades, warm grain salads, roasted root vegetables, and drinks.
Fermentation Base
Apple Cider
Base Origin
Massachusetts
Taste Profile
Tangy with a hint of candied apple and toffee sweetness.
Production Process
Slow fermented and finished with dark organic Vermont maple syrup. Aged in a vintage oak foeder previously used for fine Cognac before being hand-bottled.
Minimum Acidity
4%
Maple Cider Vinegar FAQs
What makes Maple Cider Vinegar different from regular ACV?
How sweet it is!
What can I use it on?
Is it raw or filtered?
What size and 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.
