Maple Cider Vinegar

Fall-in-a-bottle—bright ACV with maple toffee warmth

This small-batch ACV starts with apple cider from northern Massachusetts and a finish of organic Vermont maple syrup from our friends at Runamok. The balance lands beautifully: lively apple tang with a candied-apple, toffee note that reads cozy, not sugary. Unfiltered, raw, and anything but ordinary. 

Flavor profile

Clean, bright acidity with a gentle maple roundness—think crisp cider kissed with toffee. It’s the kind of sweet-tang that makes dressings silkier and roasted veg taste composed. 

Why cooks reach for it

Because it brings lift and polish in one pour. Use Maple Cider Vinegar to build weeknight vinaigrettes, glaze roasted roots, sharpen marinades, and mix shrubs or cocktails without leaning on extra sugar. It’s New England in a bottle. 

Quick ways to use it

Weeknight vinaigrette: 1 part Maple Cider Vinegar to 2–3 parts olive oil with a pinch of salt.
Roasted roots glaze: Toss hot carrots or squash with a spoonful of vinegar plus a knob of butter.
Pan finish: Deglaze pork chops or sausages for a glossy, maple-apple pan sauce.
Shrub starter: Shake equal parts vinegar and sugar; top with seltzer—or add to bourbon or apple brandy. 

Tell Me More

Size
250ml glass bottle

Perfect For
Dressings, marinades, warm grain salads, roasted root vegetables, and drinks.

Fermentation Base
Apple Cider

Base Origin
Massachusetts

Taste Profile
Tangy with a hint of candied apple and toffee sweetness. 

Production Process
Slow fermented and finished with dark organic Vermont maple syrup. Aged in a vintage oak foeder previously used for fine Cognac before being hand-bottled. 

Minimum Acidity
4%