Barrel Aged Maple Vinegar, Private Reserve

Maple Vinegar Fermented with Hudson Valley Apples and New York Maple Syrup Two harvests go into our Private Reserve Maple Vinegar, made in small batches by a family-run farm nestled in a mountainside in southern New York. Tart Hudson Valley apples, handpicked at the peak of the fall harvest are pressed and slowly fermented into raw apple cider vinegar. It's then blended with 100% pure New York State Grade A maple syrup and aged for over six months in new toasted oak barrels, emerging raw and unfiltered with the mother left in. The result is a complex and flavorful vinegar built on the balance between sweetness and acidity. Maple and Apple Cider Alchemy The apple cider vinegar base provides bright tartness and acidity. Grade A maple syrup feeds the fermentation with natural sugar, leaving a faint sweetness in the finished vinegar. The toasted oak rounds out both, adding a warmth that ties the maple and apple together into an unusually versatile ingredient. Use it in vinaigrettes, glazes, marinades, and pan sauces or stir it into a shrub, soda, or cocktail. The sweet-and-sour balance pairs well with aged cheese and works well as a glaze on roasted root vegetables. For dessert, a few drops over vanilla ice cream turn something sweet into something more interesting. Few bottles travel as easily as our Maple Vinegar from the stove to the table to the glass. Explore more from the Bloomist Pantry or pair it with our Barrel Aged Maple Vinegar and Italian Extra Virgin Olive Oil. Raw and unfiltered with the living mother intact Made with Hudson Valley apples and New York Grade A maple syrup Aged over six months in toasted oak barrels Balanced sweet-sour flavor with warm maple depth Made exclusively for Bloomist in small batches Use in vinaigrettes, shrubs, glazes, cocktails, and desserts