Reminiscent of Chinese black vinegar or a deeply aged balsamic, this layered vinegar is rich and full of surprises. Use as the base of a marinade or sauce, drizzle on a fresh peach and heirloom tomato caprese, or make a dipping sauce for dumplings.
Store in a cool, dark place. Use within one year.
Made in collaboration with Hudson Valley Brewery in Beacon NY, this 3 year barrel-aged Imperial Stout from Hudson Valley Brewery fermented into vinegar in American oak barrels for 6 months and further aged in bottle for 1 year.
