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Pup's Apple Cider Vinegar
16oz bottle
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 e sometimes make more varietal hard cider than we can use in our blends. When that happens, we put the excess aside and naturally transform it into apple cider vinegar. We use the slow Orleans method, so it takes at least two years to become vinegar in our northern climate. But the vinegars produced by this method are wonderfully subtle, yet with notable apple notes.
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The apple mix varies, but it normally includes McIntosh, Golden Delicious, Spencer, assorted Russets, Hubbardston Nonesuch, Northern Spy, Gala, Braeburn, and Newtown Pippin; all locally grown at orchards throughout central New England.
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The strength of our vinegar is between 4% and 6% acidity. Since it's strength varies a bit between bottlings, we don't recommend using it for pickling and preserving. But it makes a wonderful addition to whatever you're serving fresh that calls for vinegar. Pup's Apple Cider Vinegar is always unfiltered and unpasteurized. And please don't be alarmed by the bits of the natural vinegar "mother" that you'll find in each bottle.
For availability in your area or direct shipment information, please
contact us.
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