A traditional favorite, our vinegar is slowly double fermented, aged for over a year in a cool cellar, and then bottled in glass. It's raw, unfiltered, and contains the mother. 5% minimum acidity.
A traditional favorite, our vinegar is slowly double fermented, aged for over a year in a cool cellar, and then bottled in glass. It's raw, unfiltered, and contains the mother. 5% minimum acidity.