American Vinegar Works' Small-Batch Vinegars

American Vinegar Works' Small-Batch Vinegars

New England Derived Small-Batch Vinegars Made From Craft Cider, Wine and Beer

Let's talk about vinegar! As old as civilization itself, vinegar's historic health benefits date back thousands of years (traces of vinegar were found in Babylonian urns in 3000 B.C.) from treating scurvy to modern day remedies like improving immunity, detoxification and serving as an antibiotic. At it's core, vinegar is a sour liquid produced from the fermentation of diluted alcohol, with high levels of acetic acid which may be responsible for its supposed healing properties. 

Let's talk about vinegar! As old as civilization itself, vinegar's historic health benefits date back thousands of years (traces of vinegar were found in Babylonian urns in 3000 B.C.) from treating scurvy to modern day remedies like improving immunity, detoxification and serving as an antibiotic. At it's core, vinegar is a sour liquid produced from the fermentation of diluted alcohol, with high levels of acetic acid which may be responsible for its supposed healing properties.

Nowadays, there is a steady rise in demand for quality vinegars, something Rodrigo Vargas, founder of Lowell, Massachisetts based American Vinegar Works realized on a recent New England road trip, as he was visiting cideries and breweries to find a lack of quality vinegars both for consumption and as a ready-to-eat provision. It's this trip that led Vargas to produce his line of 19th-century inspired vinegars, made from American wines, sakes, craft beers and ciders using the German drip method, which involves dripping alcohol onto wood chips as well as on fruits and spices when co-fermenting. “This process produces the best taste and most consistent process, and allows for co-fermentation,” Vargas says. 

Given Vargas' background in product development, it's no wonder his line of nine small-batch vinegars clean taste matches its eye-catchingly fresh, light-hearted vibe. Upon purchasing his bottled vinegars you may find yourself reshuffling your pantry or placing a bottle stove-side to showcase the inviting branding and simplistic design. 

German drip method I Photo Credit: Linda Campos

Photo Credit: Linda Campos

Vargas traces his commitment to quality food back to his Portuguese roots. During summers in his native Portugal, he saw his family celebrate simple, fresh meals. “In making vinegar, I thought about good, accessible products, nothing pretentious, so that people who haven’t thought about vinegar much can use it,” he says.

As seen in The New York Times, there's particular hype around American Vinegar Works' apple and pear cider hot vinegar. Add the apple and pear vinegar to a switchel cocktail (stop by New England-made Vermont Switchel's shop on our market) or dash the rice vinegar wine on a simple microgreens salad for a 

Continue reading about American Vinegar works backstory, health and food related applications in Edible Boston's Food Finds section on their website, found here.

Photo Credit: Linda Campos


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