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

Maple Sugar

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