This week it’s all about craft vinegar produced here in the USA by the American Vinegar Works. My guest is Rodrigo Vargas, founder and proprietor of this interesting company. Rodrigo says: “We make great vinegar because we love to use great vinegar. We are artisanal makers dedicated exclusively to the small batch fermentation of vinegars that enhance cooking and cocktails.”
We are living in a renaissance of incredible American craft fermentation. Throughout the country we are fortunate to find exciting and authentic options for beer, cider, sake, and wine. And yet for quality American vinegars there are barely any options and we are left to make do with mass-produced products, subpar imports or caramel-added balsamics. We asked ourselves why should vinegar – something that changes our very experience of food and beverages – be ignored?
American Vinegar Works is the answer and shows what a thoughtfully made vinegar can be. This novel approach combines traditional techniques with a forward-looking vision to produce unique vinegars that transform our cooking and our cocktails.
It Starts With Great Ingredients
Alcohol is the base ingredient for all high quality vinegars. The better the base alcohol, the better the vinegar. Because of this, they do there best to select only American wines, beers and ciders that reflect regional taste profiles and emphasize quality. They spend the time to find ingredients that inspire, and you can taste the difference.
And Focus on Great Craft
Modern vinegar production has come a long way. “In our opinion, it has come a little too far. Even ‘premium’ labeled vinegars are often produced at an industrial scale that short-cuts the fermentation process to hours instead of the needed months or years.” While the bottle may be pretty, often the end result is a one-note vinegar lacking depth of flavor and overwhelmingly acidic.
They have gone a different way. Embracing the value of time and reviving a production method from the early 1800s to create vinegars that are naturally fermented and deliver complex flavors. All of their vinegars are produced, aged and bottled in the vinegar works in the Bay State. No outsourcing, no co-packing, no short cuts. It takes more effort, it takes more time… but the results are brilliant!
Good Life Guy’s Wine of the Week:
2021 De Vins El CEP “OT”
100% Xarel-Lo (the main grape used in Cava production), this wine is bright and feisty with prickly acidity. The palate is faintly floral but driven by citrus and white peach fruit notes. A great aperitif or an awesomely refreshing sipper for an afternoon in the park. Certified organic.
