Made with apple cider from northern Massachusetts and co-fermented with cranberries from bogs near Cape Cod, this vinegar is a sweet tribute to the Bay State. It's sweet and tangy and a crowd favorite. Perfect for vinaigrettes, dressings, marinades, warm grain salads, roasted beets, cocktails and drinking shrubs.

Small-batch vinegars slow fermented using the German drip method, a technique from the 1800's. The vinegar takes two to three months to ferment, and then ages for up to a year in spent rye or whiskey barrels to add complexity.

8.5oz bottle