We macerate our farm-made apple cider vinegar with fresh, juicy Meyer lemons and organic blood oranges until it's the perfect balance of citrus and fruit. Great in salads or as a finishing vinegar anywhere you would add a squeeze of lemon to brighten flavors—perfect to brighten up a boring soup! Our apple cider vinegar is truly a labor of love. We press freshly-picked organic apples on our small press and ferment the resulting juice in five gallon batches until it becomes a delicious hard cider. We then decant the cider into oak barrels spiked with vinegar mother where, for a year or longer, the cider slowly transforms into apple cider vinegar. When ready, we lightly filter it and then bottle it up. Our vinegar is never heated and it's packed with probiotics. It's delicious for sipping, versatile in the kitchen and packed with flavor! What makes our vinegar so special? Our vinegar comes from freshly-pressed apple cider we make from our organic apples in Sebastopol, CA. It contains live vinegar mother, so it's potent with probiotics. We use hand-picked apples, not the apples rotting on the ground. Commercial vinegar apples are almost always made from windfalls -- an apple can be half rotten and still be acceptable! Not ours.
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