Cider Apple Vinegar
Made from Cider Apples.
Tastes completely Different.
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Notice the name: Cider Apple Vinegar?
Not "Apple Cider Vinegar."
That's not a typo — it's the whole difference.
Made with cider apples & 3 years cold fermented.
Fruity & rounded. Not bitter.
Try it once and the "normal" stuff tastes like it's missing something. Because it is.
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Almost every "apple cider vinegar" on the shelf has the name backwards — and the name tells you exactly what's wrong with it.
It's cider vinegar, not apple cider vinegar — and it's made from eating apples, not cider apples.
Ours is made from cider apples. That's why we call it Cider Apple Vinegar: it describes exactly what's in the bottle, instead of borrowing a phrase that just sounds more familiar on a label.
Here's what that one distinction actually changes:
More fruit flavour. Cider apples make cider with far more character than cider made from eating apples ever will.
Less bitterness from the start. Cider from cider apples carries fewer bitter acids than cider from eating apples.
Eating-apple cider has nowhere to hide once it's vinegar. Whatever mild flavour it had gets swamped by bitter acid the moment it converts — there's nothing left to taste past the bitterness.
Ours keeps its fruit. Rich in the acetic acid that actually gives vinegar its character, with none of the bitter acid to mask it — just fruit and a clean, sweet vinegar bite.
Time you can taste. We cold-ferment for a minimum of three years to build that depth. Most vinegar is made in days, using heat to force the process.
Try it once. Going back to the other kind feels like a downgrade — because it is one.
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