Made in collaboration with Hudson Valley Brewery in Beacon NY, this 3 year barrel-aged Imperial Stout from Hudson Valley Brewery fermented into vinegar in American oak barrels for 6 months and further aged in bottle for 1 year.

Reminiscent of Chinese black vinegar and deeply aged balsamic, this layered vinegar is rich and full of surprises. Use as the base of a marinade or sauce, drizzle on a fresh peach and heirloom tomato caprese or make a dipping sauce for dumplings.

*Raw, unfiltered + pasteurized. May contain some naturally occurring sediment. Refrigeration is not necessary but will reduce the development of floating vinegar mother.

Made with wheat and barley