Acid Redux Kit
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In the Kit
Vermouth Rosso Vinegar: Our love of negronis led us to this fun take on red wine vinegar. Barbera grape juice from Montferrat and sweet vermouth from Turin come together to create a smooth red wine vinegar with a hint of herbal complexity courtesy of vermouth’s botanical backbone.
Bourbon Barrel ACV: Not to brag, but aging apple cider vinegar with charred oak that previously housed bourbon was one of our better ideas. If you think ACV is harsh and one-note, think again. With crisp apple complemented by notes of caramel and brown sugar, this is a unique yet versatile vinegar.
Wild Berry Balsamic: Rich, luxurious, and just plain delicious. Raspberries and blackberries bring both extra acidity and a touch of fruity sweetness to the classic balsamic flavors. Reduce to a glaze to top cheesecake, or use as-is on salads, seared steak, duck breast, or even more berries.
Roasted Vegetable Balsamic: A modern version of the Modena classic. Roasted red pepper, sauteed onion, carrot, and celery combine to bring deep vegetal flavor to this vinegar that magically tastes like a platter of grilled vegetables drizzled with aged balsamic. You’ll want to try it on everything.