Unveiled last year at the "Festival of Trees" was my Toasted Coconut in White Balsamic Vinegar with a hint of Agave' Nectar which makes a Great Ambrosia Salad or a Great Marinate for Fresh Shrimp.
Also new this year is my Strawberry and Mint, and Strawberry and Cracked Nutmeg in Champagne Vinegar that has a slight effervescent!
-My Flavored & Herbal Vinegars, Jellies and Jams are made in small Artisan batches to ensure the best possible flavor.
-Only high quality ingredients are added. Fresh and locally grown herbs, fruits and vegetables picked at the peak of ripeness infuse my Champagne, Red Wine, Apple and Imported 10 year Aged Balsamic Vinegars.
-Whole and Cracked Spices and occasionally hints of Michigan Honey Maple Syrup are added at the end of the aging process for an exquisite tasting experience.
-Sediment in the bottom of the bottle is perfectly normal and fine to use just shake the bottle or if you prefer to keep you vinegar clear it can be filtered through a coffee filter.
-Vinegar is a natural food, minimally processed with living enzymes and sometimes develops a mother vinegar which has been valued for its healthy benefits and is used in the creation of new vinegar. It also can be consumed or if you prefer you can filter it out.
-Vinegar is by nature gluten free and I add no salt.
Using Vinegars in your daily cooking
adds that special
stand behind the quality of my
vinegars and if you are not satisfied
than neither am I!
ust return it for a full refund or an upgrade!
Thank You for trying
my line of Vinegars