Bushwhacker Cider

This vinegar is produced using methods perfected in orleans france over 600 years ago by the vinegar, sauce and mustard makers guild. In oak converter barrels the “mother” slowly works the alcohol, with the help of oxygen and acetobacters into acetic acid. While modern commercial vinegars are made in hours using submerged fermentation this surface fermentation takes months and preserves the delicate aroma and flavor nuance lost in modern vinegar production.