Flavor Profile: Low-Acidity, High-Sweetness
Tasting Notes: Sweet, Earthy, Ginger-y, and floral. This is an ice filtered vinegar, and as a result is thicker and more syrupy in its consistency.
Kitchen Pairings: Root vegetables, fatty meats (I.e bacon, pork belly and shoulder, etc), hearty greens like kale, any and all fruit, and most pastry; treat a bit like simple syrup or a shrub.
Bar Pairings: Wild Ginger is similar, though radically more intense and earthy compared to its cultivated counterparts. That and the higher residual sugar make it a great pairing for Moscow mules, Dark and Stormies, Mojito's and more. It's a fantastic shrub-substitute in and of itself; so go wild!.
The Idea: Wild Ginger is a wonderful, if scarce, forgeable ingredient. It isn't scarce in the sense that it's impossible to come by, but rather to forage sustainably, only a small amount of the roots can be picked each year. The result is a very low yield, but intensely aromatic vinegar. However, in order to balance the overall flavor profile, the vinegar is ice filtered; removing some of the water molecules and allowing for a greater preponderance of the aromatic compounds, acidity, and sugar of the plant to be present. This is an extremely intensive process that yields very little in the way of vinegar, but the result is extremely versatile and intense.
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