Each year I make a small amount of vinegar from wild and organically grown apples. The entire process of fermentation and aging takes about two years. Some blends age even longer. All batches are fermented and aged in oak barrels and glass demijohns. Available at a few stores in and around The Mad River Valley and now online with shipping to 41 States.
This is a living product and will evolve with further aging. It is fermented on my own house strain of acetobacter bacteria that I have been curating for over 8 years now. The result is a robust vinegar with strong flavor and aroma and an acidity between 4-5%.