Washington Merlot Red Wine VinegarProduced by Haxan FermentsSeattle - Washington
Most commercial vinegar is made through a rapid industrialized process, which drops the fermentation time from months to hours. But for Jessica Huszar, the former microbiologist who founded Haxan in 2018, the vinegar fermentation process can take upwards of 6 months. She starts by creating wine from local, high quality fruit, which is followed by a secondary fermentation of alcohol to vinegar. Her patience is our reward, as Haxan's vinegars offer a flavor profile that is deep, nuanced and layered, perfectly calibrated for cooking, using in salads, or even splashing into soda water for a tart nonalcoholic spritzz.