For wholesale inquiries please contact: bert@nativevinegar.com
After carefully selecting and blending barrels for this vinegar we let our spontaneously fermented vinegar age for over a year on freshly zested black walnut hulls and dried walnuts. We then added freshly zested hulls just before packaging to encapsulate that nostalgic fresh fall scent.
Foraged Black Walnut exhibits the following tasting notes: Subtle notes of fall warming spice, Meyer lemon, mossy earth, woodsy tannic pull, soft sweet molasses and brown sugar.
Thank you to our friends who collected many a specimen over the last 2 years on their property for us, we couldn’t do this without you!!
Spontaneously fermented dark malt base aged in barrels during fermentation. Conditioned on foraged ramps found in Western Pennsylvania.
Our Foraged Ramp vinegar exhibits bright notes of the forest. Emanating notes of cacao, subtle notes of molasses, oak, dark malt, and soft well rounded notes of wild ramps.
2016 Spontaneously fermented malt base aged in neutral barrels during primary fermentation, conditioned on 750 lb. of bananas. Allowing time for appropriate maturation, we then let this project rest in Wigle Brandy Barrels. The resulting flavor exhibits explosive banana tones accompanied with warm caramel and vanilla undertones reminiscent of bananas foster.
A Blend of Spontaneously fermented dark malt bases aged in barrels during primary fermentation. Matured on foraged spruce tips found in the woods of Western Pennsylvania. Our Foraged Spruce Tip Vinegar exhibits bright notes of the forest. Emanating notes of cacao, molasses, oak, dark malt, wet fall leaves, resin, and dry mint.
Foraged Black Truffle
Spontaneously fermented dark malt base aged in barrels during primary fermentation. Conditioned on foraged black truffles from France and Spain. Notes of subtle earthy moss, oak, hazelnut, cacao, and must.
Native Vinegar T-Shirt