Aged
Apple Cider Vinegar
Why we age our Apple Cider Vinegar
Young apple cider vinegar has an eye-popping zing because of the acidity and dry mouth puckering astringency of presence of high tannins. Aging our ACV has three big benefits; first to mellow these tannins for a smoother, “softer” mouthfeel. Secondly, to allow for more complex flavor chemistry (mostly esters) that produces fruity and floral nuances. Lastly, because we don’t pasteurize our vinegars, aging allows for the growth of bacteria with health benefits.
Patience is a virtue when it comes to better vinegar!
Culinary Uses
“Apple cider vinegar is a pantry essential. It works particularly well in pork dishes (for marinades or added to a chutney), with recipes that include apples or cabbage or in smokey, sweet bbq sauce. It’s great in vinaigrettes and can be substituted for red wine vinegar in a pinch. A few quick splashes will also add balance to your soup or stew.”
- Sue Reidl, Chatelaine Magazine (June 4, 2024)