Growing up I used to watch my grandma transform the scraps and discarded bits of fruits and vegetables from each passing season into one of the most versatile tools in our home. I was always amazed at her ability to take what anyone else would have thought of as dead or useless and create a staple to our daily lives, her assortment of vinegars. She not only cooked with her vinegars, she used them to cure all kinds of sores and ailments with the addition of a spoon of honey. With a bit of salt, she'd create the perfect solvent to clean her prized copper pots. I can say in the past decade my grandmother has lived in me and guided my process as I have delved deeper in my experimentation with the fermentation of each vinegar. My memories of her not only provide me with the knowledge I need to push ahead, but always remembering her ability to create magic from what anyone else would have easily overlooked keeps my curiosity burning, and everyday I find myself a little more inspired, a little more confident and excited to refine my grandmother’s trusted process of creating vinegar.
All of our vinegars are made in-house using a cider vinegar base and the freshest produce and spices around. A patient fermentation process allows ingredients to infuse into the vinegars, bringing a sweetness and complexity to an otherwise acidic product.