Quality vinegar starts with the best fruit we can grow in the Finger Lakes.  The fruit is fermented to dryness and than we begin a second fermentation which converts alcohol into acetic acid (vinegar).  We lightly strain the final product and leave the mother in the vinegar.   Healthy and delicious!

Blackduck’s Apple and Pear Vinegars are infused with the small fruit and herbs we grown in our orchards. We currently produce 30+ varieties of vinegar. Please see our shop page for what is available online, or visit our Etsy site

Suggested Recipe Suggestions –

Blackduck Mocktail/Cocktails: Mix 1 oz vinegar, 1 oz simple syrup, 6 oz sparkling water, 1 oz Myer’s Gin

Blackduck Shrub: Mix 2 pt fresh/frozen fruit 1 part honey. Mash thoroughly and let sit 1 week in fridge. Pour into strainer. Rinse collect fruit and honey with 1 part vinegar. Your collected juice is your shrub. Save the fruit solid for baking, morning oatmeal and yogurt.

Sweet Potatoes: Steam sweet potatoes until tender. Place on baking sheet and lightly smash. Season with salt and pepper. Bake on 425 for 25 minutes. Drizzle with apple thyme vinegar and extra sea salt.

Roasted Veggies: Coat cubed vegetables in olive oil, salt, pepper, paprika and cumin. Bake 425 until tender. Drizzle with black raspberry apple vinegar and extra sea salt before serving.