Apple Cider Hot Vinegar

Small-batch heat with smoky depth This isn’t hot sauce—it’s a one-of-a-kind finishing vinegar. Apple Cider Hot Vinegar is co-fermented from local apple cider with select spices and hot, smoky peppers, then rested in a 25-gallon American oak for character you can taste. It opens with a whisper of smoke, shifts savory, and lands on a clean, pleasant heat that plays well with everything from greens to grain bowls. What it tastes like A touch of smoke, a savory backbone, and bright tang with gentle heat—not blow-your-head-off heat. The result is more layered than standard cider vinegar and far more versatile than hot sauce. Why cooks reach for it Because it brings lift, not overwhelm. Splash into pan sauces, sharpen mayo or slaws, and wake up roasted vegetables, beans, and stews. It’s brilliant wherever you want complexity without heavy sweetness. Try a few drops in bourbon cocktails or a classic shrub for a smoky-citrus edge. How to use it For a go-to vinaigrette, shake 1 part Apple Cider Vinegar with 2–3 parts extra-virgin olive oil, a pinch of salt, and a dab of mustard. Drizzle over charred broccoli, grilled corn, or a tomato-cucumber salad. Stir into pot liquor and braises, or spike chili, pozole, and gumbo just before serving. Finish fried chicken, oysters, or crispy potatoes with a bright hit right at the table. Tell Me More Size 8.5oz or 33.8oz glass bottle Perfect For Everything. Seriously. Bourbon cocktails, vinaigrettes, sauces, stews, marinades, rice dishes, and hot sauces. Fermentation Base Apple cider Base Origin Massachusetts Taste Profile Just a touch of heat and mild smoke with an underlying savory note and tangy acid. Production Process Co-fermented with spices and hot, smoky peppers. Aged in 25 gallon American oak barrels. Minimum Acidity 4%