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The Idea: Crab apples are a largely disregarded fruit in the US. After we began mass cultivating hybridized apples, Crab Apples, understandably, fell by the wayside. While today they're largely viewed as ornamental; different varieties of crab apples have incredible flavor, acidity, and aroma that simply don't exist in their industrial counterparts.
We began growing several different native breeds of Crab Apples on the farm, and year to year I make a hard cider with them which ultimately becomes a vinegar, which is then blended with the next years batch of fresh, highly acidic crab apple juice. The result is much more dynamic than a typical apple cider vinegar; maintaining all the vibrant flavors you’d expect from a freshly picked apple, as well as the deep, yeasty, fermented flavors you'd get with a hard cider; with a bright, crisp acidity that puts normal apple cider vinegars to shame.
Flavor Profile: Medium Acidity, Savory. Tasting Notes: Super Savory; Notes of Garlic, Ramp, Leek, Onion,...
Flavor Profile: Medium Acidity, low sweetness Tasting Notes: Woody, Smoky, Complex. Notes of Hickory, Maple,...
Flavor Profile: Medium Acidity, Medium Sweetness Tasting Notes: Very Floral, Caramel and Honey Driven, with...
Flavor Profile: Medium Acidity, Savory. Tasting Notes: Very aromatic; fruity and pepper driven. Think Habanero...
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