... and YES ... we ship Worldwide!
Toasted Oak Barrels
Toasted oak barrels are ideal for red wine vinegars. You'll find that your handcrafted red wines or more robust vinegars, when fermented and aged in toasted oak barrels, will take on the properties of toasted oak, giving your final product a soft, complex flavor. The slower oak barrel fermentation results in vinegars of exceptional quality.
Un-Toasted Oak Barrels
For those interested in the kitchen essential white vinegar, our un-toasted barrels will absolutely do the trick. Begin with an un-toasted vinegar barrel and a white wine Mother of Vinegar culture to convert your leftover white wines into astonishingly flavorful white wine vinegars that will add a zing and liveliness to your cooking.
Mother of Vinegar Culture
In the world of vinegar, a "mother" is a live starter – very similar to the bread starter for sourdough. The "mother" or "mother of vinegar" is home to a particular type of acetic acid-producing bacteria called acetobacter which converts wine into delicious vinegar. Look for the mother to form a gelatinous or cellulose-like mass on the surface of your vinegar – this is the telltale sign that the bacteria are alive and well ... and doing their work!
Both fascinating and beautiful at the same time, the process of vinegar fermentation yields a useful cooking product as well as a beautifully aged oak barrel. Our selection of oak barrels for vinegar making along with live vinegar cultures make the process of vinegar fermentation simple. Choose from different varieties of vinegar barrels, from toasted to un-toasted oak barrels, each providing its own unique set of qualities to your final vinegar product.