Made in collaboration with Hudson Valley Brewery in Beacon NY, their Valley Beer was blended and fermented into vinegar in American oak barrels for 6 months and further aged in bottle for 1 year.

Notes of umeboshi and subtle salinity are layered alongside the unmistakable character of HVB’s house culture. This is the perfect base for a vinaigrette, finishing vinegar for roasted vegetables or cocktail ingredients.

*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