Hudson Valley’s 3-year barrel-aged Imperial Stout fermented into vinegar in American oak barrels for 6 months and further aged in bottle for 1 year.
Reminiscent of Chinese black vinegar and deeply aged balsamic, this layered vinegar is rich and full of surprises. We love to use this vinegar in dipping sauces (especially for dumplings), or a base for marinades and vinaigrettes. Pair with fresh fruit or plate with oil and fresh sourdough.
375 ml
Hudson Valley’s 3-year barrel-aged Imperial Stout fermented into vinegar in American oak barrels for 6 months and further aged in bottle for 1 year.
Reminiscent of Chinese black vinegar and deeply aged balsamic, this layered vinegar is rich and full of surprises. We love to use this vinegar in dipping sauces (especially for dumplings), or a base for marinades and vinaigrettes. Pair with fresh fruit or plate with oil and fresh sourdough.
375 ml
Image 1 of 2
Image 2 of 2