Pantry surprise!

American Vinegar Works' Ultimate Red Wine Vinegar

American Vinegar Works was born from a simple question: "Why can't we have great American vinegar?" Founder Rodrigo Vargas was tired of the lackluster options dominating supermarket shelves, especially given the abundance of exceptional American wines, ciders, and beers. By reviving historic techniques and focusing on quality ingredients, he’s creating vinegars that are both approachable and inspiring, perfect for home cooks and professional chefs alike.

Q&A with American Vinegar Works

Can you walk us through your process of making vinegars? What sets your production methods apart from larger commercial vinegars?

At its core, making vinegar is simple: you need alcohol (e.g., wine, cider), heat, oxygen, vinegar bacteria, and time. With those elements in place, the alcohol ferments into acetic acid, which is vinegar. The process of making vinegars, however, has changed a lot over time. Most commercial vinegars today are made using aeration, essentially a pressure cooker for vinegar. This speeds up fermentation, turning alcohol into vinegar in hours or days. While this was a great innovation for efficiency, it sacrificed flavor, turning vinegar into a one-note commodity.

Our vinegars are different. First, we use only quality American wines, ciders, and beers – the kind you'd actually enjoy drinking. This focus on great ingredients gives our vinegars a unique sense of “terroir.” We're building on the craft beverage renaissance to create truly great American vinegars.

Second, our process is unique. We revived a special vinegar-making method from 1823 that we believe produces the best results. We rebuilt historic machines based on old drawings, partnering with universities to get it right. Our vinegars ferment for months in these machines, then age in whiskey barrels before being hand-bottled. It's labor-intensive and uses equipment that no longer exists, but we believe the taste is worth it.

Did your Portuguese heritage influence your decision to make vinegar or the types of vinegar you produce?

Absolutely. My summers spent with family in Portugal were incredibly formative. Back then, it felt normal, but now I realize how much it shaped me. The focus on ingredients, the pursuit of quality food... We'd travel to specific towns just for a particular dish. It wasn't about fancy restaurants, but more like, "The best octopus is here, the best sausage is there, let's go!" Mealtimes were spent planning the next one. That passion for the best ingredients is at the core of our vinegars.

Are there any common misconceptions about vinegar you would like to clear up?

1. Vinegar is more than acid: People often see vinegar as just a commodity or cleaning agent, focusing only on its acidity. But well-made vinegar brings so much more to a dish, adding complexity and depth of flavor.

2. Most vinegar is supposed to be sour: While balsamic has its place, it's just one style among many. Embracing traditional, sour vinegars opens up a world of flavor beyond the sweetness of balsamic. Plus, these classic vinegars deliver a flavor punch without any added calories, sugars, or thickeners often found in sweet ones.

3. Living vinegar versus vinegar mother: People often want a "live" vinegar with natural bacteria, which is great. But "mother" is actually a cellulose byproduct that forms naturally during fermentation. Despite marketing claims, having floating chunks of mother doesn't necessarily mean a better vinegar - it actually greatly deteriorates the flavors of the vinegar over time. Having a vinegar that is raw (and can produce mother but is clear when you buy it) is a better way to get access to the living vinegar bacteria many folks are seeking.