Description
Everything you’ve ever wanted cider vinegar to be and so much more. Try to hold back from drinking straight out of the bottle. We failed.
Quince grown organically by Mission Garden in Tucson, AZ. Blended with Newtown Pippin – heirloom cider apples – grown by Five Mile Orchard in Aptos, CA. Aged in used French oak. Let the sweet, bitter, and caramel notes warm your soul as the crisp tang of apple and quince refresh your palate. Use it to deepen your most prized brine, luxuriate your favorite pan sauce, or make your next drink pop.
Vinegaroon is the whiptail scorpion that produces acetic acid when threatened. Rob Easter saw their success in the harsh Arizona desert and, when faced with the threat of a pandemic, used his resources at Workhorse Rye to do the same. These vinegars, utilizing heirloom and less common varietals specifically selected for sustainability (and flavor), will redefine the category for you. Try them in a salad, a cocktail, with some hearty bread, or straight out of the bottle. We think you’ll be both surprised and delighted by what’s inside.
