My husband is always finding cool food things for me to try. And I am very excited about the package that arrived today from American Vinegar Works in Massachusetts!

Here is their story:

Modern vinegar production has come a long way. In our opinion, it has come a little too far. Even ‘premium’ labeled vinegars are often produced at an industrial scale that short-cuts the fermentation process to hours instead of the needed months or years. While the bottle may be pretty, often the end result is a one-note vinegar lacking depth of flavor and overwhelmingly acidic.

We have gone a different way. We have embraced the value of time and revived a production method from the early 1800s to create vinegars that are naturally fermented and deliver complex flavors. All of our vinegars are produced, aged and bottled by us in our vinegar works here in the Bay State. No outsourcing, no co-packing, no short cuts. It takes more effort, it takes more time… but the results are brilliant.

How We Make Our Vinegar

Our process is really unique and we believe it produces the best small-batch American vinegars you will find.

We know we are unique because we literally had to custom rebuild the machines we use by consulting historical records and partnering with local universities. The old academic etching you see at the top of this page is a graphic of how our machines looked when they were invented.

Our fermentation process dates from the early 1800s and this was how many quality vinegars were made centuries ago. The problem is that there was a wave of ‘innovation’ in vinegar manufacturing in the 1900s and this led to faster and cheaper vinegar. You will notice that I did not say it led to better tasting vinegar—in fact quality and flavor both suffered materially and this is how vinegar became the one-note acid bomb we now find in most supermarkets.

Our vinegars are fermented in small-batches and take two to three months just to ferment. After fermentation we age our vinegars for up to one year. Our aging process varies depending on the flavor profile we are looking to achieve. The vast majority of our vinegars are aged in 25-gallon American oak barrels previously used to make rye whiskey and bourbon. Aging in old barrels gives our vinegars complexity but does not add a woody or whiskey flavor. We source all these barrels directly from a craft distillery from our neighbors in New York.

What about ingredients? We only use quality American beers, wines, ciders, and sakes as our alcohol base to ferment our vinegars at our vinegar works in New England. Why? Because the taste of the underlying alcohol used directly impacts the flavor of the vinegar. Beyond that we are focused on creating great vinegars with a sense of place. We do not think there is something better or worse about an American wine or beer versus one from Europe for instance. We do, however, think it is important for real food like our vinegars to reflect where it comes from. In this way American Vinegar Works is building great vinegars on the shoulders of the craftspeople that are creating great and uniquely American wines, beers, sakes, and ciders. We are immeasurably grateful to them.

To find the right beer or wine for our vinegars we go through an extensive taste and test process to ensure it has the best taste profile. 

~ American Vinegar Works

I’m very excited to try these. I will let you know what I think.

Another thing in this independent company’s favor? They sent a thank you note with the order. A little hand written note. Little touches like that make all the difference when you’re dealing with a company.

And here I thought The most exciting food part of my day was making dinner with Vadouvan French Masala Curry!