Maple Cider Vinegar

Fall-in-a-bottle—bright ACV with maple toffee warmth This small-batch ACV starts with apple cider from northern Massachusetts and a finish of organic Vermont maple syrup from our friends at Runamok. The balance lands beautifully: lively apple tang with a candied-apple, toffee note that reads cozy, not sugary. Unfiltered, raw, and anything but ordinary.  Flavor profile Clean, bright acidity with a gentle maple roundness—think crisp cider kissed with toffee. It’s the kind of sweet-tang that makes dressings silkier and roasted veg taste composed.  Why cooks reach for it Because it brings lift and polish in one pour. Use Maple Cider Vinegar to build weeknight vinaigrettes, glaze roasted roots, sharpen marinades, and mix shrubs or cocktails without leaning on extra sugar. It’s New England in a bottle.  Quick ways to use it Weeknight vinaigrette: 1 part Maple Cider Vinegar to 2–3 parts olive oil with a pinch of salt. Roasted roots glaze: Toss hot carrots or squash with a spoonful of vinegar