Honeycrisp Apple Cider Vinegar

Product Info

Most apple cider vinegar is made from whatever commodity apples are cheapest and fermented as fast as possible. Ours starts with organic Honeycrisp cider from Washington state orchards, for extra sweetness and brightness. 

The process is two steps. First we ferment the cider into hard apple cider, then we add a vinegar mother and leave it open to air, no added oxygen, no shortcuts, until it slowly converts into vinegar. What comes out is noticeably sweeter and rounder than grocery store ACV - perfect for bright dressings, quick pickles, or drinking with warm water for a morning refresher. 

Living, unpasteurized vinegar made through traditional slow fermentation. 5% acidity. Organic.

Base: Organic Honeycrisp apple cider, Washington State.

Pairings: Morning tonic with warm water, burnt sugar caramel, roasted sweet potato and kale salad, marinades, quick pickles, baking, salad dressings.