Bold, tangy, and just a little bit indulgent—this small-batch vinegar blends the tart brightness of apples and cherries with the smooth richness of Minnesota made bourbon. It’s raw, unpasteurized, and fermented slowly for maximum flavor.
We start with a co-fermentation of locally crafted hard ciders and a mix of tart, sweet, and black cherries. Then we add a splash of bourbon from a Minnesota distillery during the ferment, which infuses the vinegar with subtle notes of vanilla, oak, and caramel.
-Pairs incredibly well with all things pork. Mix into pulled pork to cut through the fat and bring balance. Use as a spritz for a smoked pork butt. Finish a grilled pork loin with a light sprinkling to help make flavors pop.
-Makes a great vinaigrette when paired with a quality olive oil
-Splash into soda water for a tart little mocktail. Toss some gin in there if you're up to it
