American Vinegar Works ferments, barrel ages, and hand bottles elevated vinegars for cooking and cocktails from their historic mill and vinegar works in New England.

They slow ferment vinegar using a deliciously inefficient process from the early 1800s and only use quality American wines, beers, sakes, and ciders as their fermentation base.

AVW's award-winning vinegars have been featured in The New York Times, America’s Test Kitchen, Bon Appetit, Vogue, and Real Simple, among others.

Their vinegars and California olive oils are packaged in attractive gift sets perfect for the holidays, clients, and employee gifting. Group gifting discounts and customization are available.

Rodrigo Vargas ‘04