Pure apple cider vinegar, with no frills or bells or whistles. Just the good stuff. Delightful for cooking, sautéing, marinading--even drinking straight every morning!

Hudson Valley Vinegar uses a traditional two-stage acetification process. They crush and press out fresh apple cider and allow it to ferment, with yeasts feeding on the natural sugars and producing ethanol as a by-product. Once the yeast consumes the sugar, special bacteria called acetobacter are allowed to feed on the ethanol, which creates acetic acid (vinegar). The vinegar is then aged in a series of oak barrels for at least two years, and bottled for consumption.​