Bright apple sweetness and soft floral grapes carry the tart and refreshing zing of Oaxacan hibiscus in this stunning and versatile vinegar from Vinegaroon.
Workhorse Rye is obsessed with ingredients and the folks who grow them. Through one of his whiskey projects distilling Oaxacan corn sourced by Masienda, Rob noticed that a family farming their own ancient heirloom corn also grew hibiscus. Upon tasting this hibiscus and being shocked by the quality, he purchased the crop and has been regularly concocting deliciousness with new harvests of it ever since.
This stunning bottle contains a blend of Newtown Pippin apple vinegar from Five Mile Orchard in Aptos, CA and Malvasia Bianca from Rhumb Line in Wilcox, AZ. The mixture steeps on macerated bright, tangy, Oaxacan hibiscus for 3 days before being bottled and sent our way. An exceptional base for your next N/A cocktail, she’ll also shine with rye heavy spirits. We wouldn’t be upset about dressing fresh fruits or salads with this inspiringly bright bottle either.
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
