Vinegar

Christmas in a bottle! A set of three foraged vinegars that are just perfect for holidays and the winter!&nbsp;This set includes:<ul><li>Pine Flower Vinegar</li><li>Juniper Vinegar</li><li>Wild Mint Vinegar</li></ul>

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Winter Bundle

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At Lindera Farms, we take locally and sustainably sourced agricultural products of pristine quality, and ferment them into wines which we then age into vinegar. This makes for a robust, versatile vinegar with chefs, bartenders, home cooks, and health conscious individuals in mind.

Lindera Farms

Flavor Profile:&nbsp;medium acidity,&nbsp;dry, slightly savoryTasting Notes:&nbsp;Earthy and caramel driven with notes of maple, cedar and a touch of buttermilk.&nbsp;Kitchen Pairings:&nbsp;Despite the slightly sweet notes stemming from the Candy Cap mushrooms involved in the brewing of the vinegar, this is definitely savory-oriented. Chantrelles, Morels, Hen of The woods and more go into making this vinegar giving it a decidedly umami bent, making it ideal for salads (replacing sherry vinegar), marinades, stir fries, and as an accompanying vinegar for pickling. It's also excellent as a base for vinaigrettes.Bar Pairings:&nbsp;This could fit well into a Gibson or Dry Martini or other savory applications.&nbsp;&nbsp;Our Wild Mushroom&nbsp;vinegar offers a flavorful swap for sherry&nbsp;vinegar.

Wild Mushroom Vinegar

Flavor Profile:&nbsp;Medium acidity, little sweetnessTasting Notes:&nbsp;Minty! Overpoweringly minty with a nice acidity and little herbaceous notes of shiso, honey, lime, and basil.Kitchen Pairings:&nbsp;Light salad greens, summer vegetables (cucumber, bell peppers), summer melons (watermelon, cantaloupe, honeydew), berries or other summer/dessert fruits, and great in lemonades and sweeter beverages.Bar Pairings:&nbsp;Use anywhere you would use mint and lime; great for all sorts of spirits.

Wild Mint Vinegar

Flavor Profile:&nbsp;Low acidity, high sweetnessTasting Notes:&nbsp;Sweet, earthy, Ginger-y, and floral. This is an ice filtered vinegar, and as a result is thicker and more syrupy in its consistency.Kitchen Pairings:&nbsp;Root vegetables, fatty meats (I.e bacon, pork belly and shoulder, etc), hearty greens like kale, any and all fruit, and most pastry; treat a bit like simple syrup or a shrub.Bar Pairings:&nbsp;Wild Ginger is similar, though radically more intense and earthy compared to its cultivated counterparts. That&nbsp;and the higher residual sugar make it a great pairing for&nbsp;Moscow mules, Dark and Stormies, Mojito's and more. It's a fantastic shrub substitute in and of itself; so go wild!The Idea:&nbsp;Wild Ginger is a wonderful, if scarce, forageable ingredient. It isn't scarce in the sense that it's impossible to come by, but rather to forage sustainably, only a small amount of the roots can be picked&nbsp;each year. The result is a very low yield, but intensely aromatic vinegar. However, in order to balance the overall flavor profile, the vinegar is ice filtered; removing some of the water molecules and allowing for a greater preponderance of the aromatic compounds, acidity, and sugar of the plant to be present. This is an extremely intensive process that yields very little in the way of vinegar, but the result is extremely versatile and intense.&nbsp;

Wild Ginger Vinegar

Flavor Profile:&nbsp;Low-medium acidity, low-medium sweetness. Tasting Notes:&nbsp;Extremely delicate; notes of violets, grass, watercress, table grapes. Kitchen Pairings:&nbsp;Very fruit/pastry oriented; pair to generally more sweet ingredients as a way of giving them greater depth. Bar Pairings:&nbsp;Gin and Vodka friendly; use in Vodka/Gin &amp; Tonics, Aviations, French 75, carbonated beverages,&nbsp;sparkling wine. Good substitute for orange/Meyer lemon juice.&nbsp;The Idea:&nbsp;Wood violets have a delicate, earthy aroma that is very difficult to capture, but is really unique and fun to work with in kitchens and bars alike.&nbsp;Foraging them, however, is even more difficult; just the flowers themselves possess their distinct flavor, so gathering enough to make a batch of the vinegar takes days of effort.&nbsp;Merely gathering roughly 5lbs, thousands of individual flowers, produces just shy of 5 gallons. As a result, this is a rare, one-of-a-kind vinegar that’s for foodies, adventurous home chefs, and real vinegar aficionados.

Violet Vinegar

Flavor Profile:&nbsp;High acidity, low sweetnessTasting Notes:&nbsp;Earthy and spice-driven; turmeric is omnipresent here, but you’ll get notes of ginger, shale, curry, and Meyer Lemon as well.Kitchen Pairings:&nbsp;Turmeric is a widely used ingredient; so think of using it anywhere you’d use the spice itself to give acidity and greater depth to a dish.Bar Pairings:&nbsp;Gin and Vodka friendly; use in Vodka/Gin &amp; Tonics, Aviations, French 75, carbonated beverages,&nbsp;sparkling wine. Good substitute for orange/Meyer Lemon juice.

Turmeric Vinegar

Spices, Seasonings, Herbs

Tasting Notes:&nbsp;Smokey, savory, complex, it's BBQ in salt form!&nbsp;Notes of tomato, peppers, applewood and hickory all come through with this incredibly potent finishing salt.Usage:&nbsp;Anything where you'd like a touch of smoke and complexity is going to be a great fit for this salt; working&nbsp;exceptionally well with red meat, pork, and is a great add on for grilling and BBQ

Tomato/Hickory Salt

Vinegar is a hot topic in the health-food world. Unfortunately, most vinegars are just painful to be consumed on a regular basis. These are an exception to that rule, so&nbsp;if you or someone you know is wincing while taking shots of poorly made vinegars each morning, try these instead - they'll turn that obligatory low point into the best part of the morning.&nbsp;We don't pasteurize, thermalize, or filter our vinegars, starting with the initial meade brewing and&nbsp;continuing&nbsp;all the way into the bottle.&nbsp;The Turmeric, Ginger, Persimmon and Heirloom Apple vinegars all offer probiotic benefits, and some additional health benefits by virtue of their initial ingredients.<ul><li>Heirloom Apple</li><li>Turmeric</li><li>Ginger</li><li>Persimmon&nbsp;</li></ul>Total value of bundle: $82.50.

The Probiotic Pack

Our best selling and favorite vinegars made exclusively from ingredients we forage, a truly one of a kind collection.&nbsp;This set includes:<ul><li>Elderberry Reserve Vinegar</li><li>Elderflower Vinegar</li><li>Magnolia Vinegar</li><li>Ramp Vinegar</li><li>Paw Paw Vinegar</li><li>Persimmon Vinegar</li></ul>

The Forager

Featuring our Gardener, Heirloom Apple, and Native Grape vinegars, our Essentials Collection is our most accessible line of vinegars without sacrificing quality. Now you can get all three together!After working with our local farmers and foragers, we've come up with our own take on red wine vinegar using grapes native to the Mid-Atlantic, enlarged the batches of Gardener vinegar we produce, and have begun working with the Glaize Brothers of Winchester, VA to get apple juice for our award-winning&nbsp;apple cider vinegar.

The Essentials Pack

Condiments and Sauces

Low HeatTasting Notes:&nbsp;Fruity and floral, tangy and rich, with just the right amount of kick, this is a truly unique hot sauce. While the aroma from the strawberries comes through beautifully, the hot sauce isn't sweet by any stretch, making it a very unique and versatile table hot sauce.Usage:&nbsp;This is a great hot sauce to use as is; a good pair for anything savory but on top of that can even show up in some sweeter applications. We use it with roasted or grilled veggies, and it does extremely well with fattier fish like salmon, and even lighter grilled fish like Mahi Mahi. That said, it's a terrific cooking hot sauce as well, great for marinades, sauces, and we've even had some luck making cupcake frosting&nbsp;with it!&nbsp;*This Product is Gluten Free*100ml/3.4oz

Strawberry & Togarashi Hot Sauce

Medium HeatTasting Notes:&nbsp;Fruity, smokey, and just a tad sweet. This is made with our hickory vinegar, contributing a slight note of vanilla, with the Aji Dulce helping to shine through. This is slightly more spicy than a normal table hot sauce, but won't decimate your palate. Usage:&nbsp;Definitely more of a table hot sauce replacement, though great for adding depth and heat to sauces and vinaigrettes as well.&nbsp;Give it a try in marinades too for its smokey, pepper driven notes. 100ml/3.4oz

Scotch Bonnet and Aji Dulce Hot Sauce

Flavor Profile:&nbsp;Medium acidity, savory.Tasting Notes:&nbsp;Super savory - notes of garlic, ramp, leek, onion, pickled jalapeño, masa (cornmeal), sour cream.&nbsp;Kitchen Pairings:&nbsp;This is a vastly complex, medium acidity vinegar with garlicky notes, so think of it as a substitute anywhere you might use lemon and garlic in a dish.Bar Pairings:&nbsp;Makes a good addition to Bloody Mary’s, Martini’s, Gibsons, and more savory cocktails.&nbsp;Need some inspiration?&nbsp;<a href="https://linderafarms.com/blogs/in-the-kitchen/tagged/ramp-vinegar" rel="noopener noreferrer" target="_blank" style="color: rgb(139, 155, 160);">Check out our recipes using this product!</a> Want to learn more?&nbsp;<a href="https://www.gq.com/story/sean-brock-pantry-cooking" rel="noopener noreferrer" target="_blank" style="color: rgb(139, 155, 160);">GQ</a>,&nbsp;<a href="https://www.washingtonpost.com/graphics/2018/lifestyle/gift-guide/?tid=food" rel="noopener noreferrer" target="_blank" style="color: rgb(139, 155, 160);">Washington Post Gift Guide</a> About Our Ramp Vinegar:This is a vinegar born out of sustainable foraging. While most foragers will still uproot the entire plant, we only utilize the leaves, removing them carefully with a box cutter at peak season to ensure we need as few as possible. By picking later in the season, we also give the plants as much time as possible to begin to flower, at which point they naturally shed their leaves regardless. This process ensures that this delicate spring ephemeral will be available for seasons to come.We take the leaves and begin to ferment them into a Meade, and simultaneously ferment some malolactically (think sauerkraut), so the finished vinegar will actually be triple fermented. Taking multiple approaches to the fermentations gives a greater level of complexity and helps reinforce the natural garlicky flavors of the vinegar. The overall vinegar is really robust and lends itself well to all things savory. If you’re looking for a way to use it, just think of it like lemon &amp; garlic, you can use it anywhere!

Ramp Vinegar

Medium&nbsp;HeatTasting Notes:&nbsp;Fruity, garlicky, sour, and earthy, with notes of mango, passion fruit, leek, garlic, onion, and of course the peppers themselves.&nbsp;Usage:&nbsp;This is a great cooking hot sauce, adding a ton of flavor to just about anything.&nbsp;This will contribute a good amount of heat but the flavor profile is complex enough to fit anywhere you would add garlic and chiles.Due to supply chain shortages, packaging may vary.100ml/3.4ozAbout Our Ramp Hot Sauce:This is one of&nbsp;our favorite—though most labor-intensive—products to make each year as it’s actually a multi-year project! We start by foraging our own ramp greens each year, being careful to work with just the leaves, removing them with a sharp knife or box cutter to ensure the plant can heal more effectively, and that the bulb stays in the ground&nbsp;and grows back each year.We juice the ramp’s greens, reserving some of the juice while fermenting the rest with wildflower honey to brew mead and then vinegar whilst salt curing the greens themselves (like sauerkraut) before pickling them with the previous year’s vinegar.The greens are allowed to ferment until green chile season begins in the late summer, when we salt and ferment those before blending them in with the greens and the vinegar.Finally, we blend in some reserved, frozen ramp juice from earlier in the year, giving it a restorative green shade and a wonderfully garlicky, herbaceous flavor.It’s a ton of work, but the payoff is great as the hot sauce is all at once very assertive, but hugely versatile and can be used as an everyday hot sauce or something you can throw into marinades, vinaigrettes, basting sauces, and more. It does very well with pork, poultry, grilled fish, roasted veggies—really almost anything!

Ramp and Green Chile Hot Sauce

Flavor Profile:&nbsp;low-medium acidity, slightly sweetTasting Notes:&nbsp;Delicate but driven by an elegant pine flavor. There's a small amount of residual sugar, and the acidity is quite mild, allowing for the more floral elements to really shine. "Tastes like Christmas"Kitchen Pairings:&nbsp;This is best thought of as a more interesting relative of rosemary, so to that end anywhere you could see the flavor of rosemary doing well, our Pine Flower vinegar is a good choice. That may be in marinades, with grilled vegetables like summer squash, or stone fruits like peaches. It's a unique but wide ranging vinegar.Bar Pairings:&nbsp;This is a natural pairing to gin; playing off the juniper extremely well. This is also light enough however to do well in vodka, and is especially fun in non alcoholic beverages where it gives a unique, christmasy vibe.

Pine Flower Vinegar

Flavor Profile:&nbsp;Medium-high acidity, low sweetnessTasting Notes:&nbsp;Citrus and wood driven. Notes of oak, maple, navel orange, lemongrass, and honeydew.Kitchen Pairings:&nbsp;Works as an excellent substitute to citrus where called for in a recipe.Bar Pairings:&nbsp;Gin and Vodka friendly; use in Vodka/Gin &amp; Tonics, Aviations, French 75, carbonated beverages,&nbsp;sparkling wine. Good substitute for orange/Meyer Lemon juice.

Persimmon Vinegar

This is a zesty, rich, nutty and smokey soy sauce that gives incredible depth wherever it's used. We ferment&nbsp;organic Black Soy Beans and Pecan Flour for half a year to brew this remarkable Tamari that has all the savory qualities you'd want out of a soy sauce, but with a meaty, smoked quality reminiscent of bacon or smoked fish. This Pecan Tamari will quickly become a favorite staple of your pantry!&nbsp;Due to supply chain shortages, packaging may vary.*This Product Is Gluten Free**This Product Contains Tree Nuts*100ml/3.4oz

Pecan Tamari

Flavor Profile:&nbsp;Medium acidity, medium sweetnessTasting Notes:&nbsp;Fruity and caramely, with notes of mango, banana, passion fruit, and butterscotchKitchen Pairings:&nbsp;Versatile; can be used basically anywhere you would use honey and/or an apple cider vinegar.Bar Pairings:&nbsp;See above; works especially well with tiki drinks, but pretty much works anywhere.&nbsp;&nbsp;Our Paw-Paw vinegar offers a flavorful swap for white balsamic.

Paw-Paw Vinegar

Flavor Profile:&nbsp;Medium-high acidity, low sweetnessTasting Notes:&nbsp;A red wine vinegar but better and more complex in every way, reminiscent of&nbsp;Bordeaux with notes of blackberry, concord, muscadine and elderberry, slightly buttery with just a touch of oak and smoke.Kitchen Pairings:&nbsp;Vinaigrettes, marinades, mignonettes, this is classic red wine vinegar in how you use it; just better.&nbsp;Please note that this product is not eligible for any promotions or discounts.

Native Grape Vinegar

Flavor Profile:&nbsp;Medium acidity, low sweetness.Tasting Notes:&nbsp;Earthy and fruity - Think banana,&nbsp;French&nbsp;oak, and blackberry.&nbsp;Kitchen Pairings:&nbsp;Think of this like a very robust red wine vinegar; anywhere you'd apply red wine vinegar, this will be a more lively, elegant substitute.

Mulberry Vinegar

Flavor Profile:&nbsp;Medium acidity, low-medium sweetnessTasting Notes:&nbsp;Super floral, with notes of bay leaf, rosemary, oak, honey, and the magnolia comes through enormously.Kitchen Pairings:&nbsp;Light salad greens, summer vegetables (cucumber, bell peppers), summer melons (watermelon, canteloupe, honeydew)Bar Pairings:&nbsp;Gin and Vodka friendly; use in Vodka/Gin &amp; Tonics, Aviations, French 75, carbonated beverages,&nbsp;sparkling wine. Good substitute for orange/Meyer Lemon juice. About Our Magnolia Vinegar: Sweet Bay Magnolia is a native plant to Virginia with a profoundly floral, slightly citrusy aroma in the same family as bay leaf. This is a floral and unique vinegar; magnolia is an edible plant, but it’s not commonly seen in cooking; despite the prevalence of bay leaf. We forage the leaves and flowers for this vinegar on our property, so there’s no degradation of the vinegar from the time the ingredients are picked to when they’re being fermented.This is an excellent base for a marinade and does very well in a vinaigrette, but my favorite application is in cocktails and mocktails. There’s a subtle sweetness and overt herbaceousness in the aroma that pairs great with gin, even boosting a pitcher of lemonade and giving it a sophisticated touch.

Magnolia Vinegar

Flavor Profile:&nbsp;Medium-high acidity, low sweetnessTasting Notes:&nbsp;Super citrusy - notes of navel orange, lemongrass, sudachi, yuzu, key lime, and Meyer lemonKitchen Pairings:&nbsp;Think lemon juice but infinitely more complex; use it anywhere you would citrus for vastly better resultsBar Pairings:&nbsp;See aboveAbout Our Lemongrass Vinegar:Lemongrass is an excellent example of the value of local sourcing. When working with store-bought lemongrass, you get a very limited amount of aroma. This is because, by the time you get it, it has traveled by cargo ship for weeks, the stalks having long since died out. You’re basically cooking with a husk.We work with Next Step Produce in Newburg, Maryland, a short hour and a half drive from us, where we pick up our lemongrass, having just been cut that morning. We take it back to the farm and immediately begin to juice and ferment the harvest, capturing those delicate and hugely pungent aromas in the brew. The whole barn smells like lemongrass for weeks!The vinegar itself really highlights the difference, with the notes of lemongrass coming through beautifully, but more complex notes of orange, key lime, buddha’s hand, and other citrus can be faintly detected as a result of the fermentation. Between the aroma and the acid, this tastes like the best lemon juice you’ve ever tried, and can be used just as widely.

Lemongrass Vinegar

Flavor Profile:&nbsp;Medium-high acidity and just a touch of residual sweetnessTasting Notes:&nbsp;Much less astringent than typical juniper, and is slightly buttery with super defined citrus notes of naval orange, satsuma, and Myer lemon. The wood is very present and the cedar is almost reminiscent of New American oak.Kitchen Pairings:&nbsp;Use this with root vegetables, game meat, and fatty fish. Also makes a great in a marinade!Bar Pairings:&nbsp;Try a Tom Collins, gimlet, or any other gin cocktails.

Juniper Vinegar

Have a hot sauce fiend in your life? Need a stocking stuffer? Then this is the pack for you! Our three best selling hot sauces in one neat pack:<ul><li>Ramp &amp; Green Chile</li><li>Fish Pepper &amp; Tomato</li><li>Scotch Bonnet &amp; Aji Dulce</li></ul>

Hot Sauce Essentials Trio

Flavor Profile:&nbsp;Medium acidity, medium sweetnessTasting Notes:&nbsp;Very floral, caramel and honey driven. Bourbon-y, oaky notes to finish.Kitchen Pairings:&nbsp;Versatile; can be used basically anywhere you would use honey and/or an apple cider vinegar. Our best seller.Bar Pairings:&nbsp;Pair to caramel driven spirits; Scotch, Bourbon, Whiskey, etc.&nbsp;Honey is a flavor profile with high utility though and will work equally well with Gin, Vodka, Rum, Tequila, etc.&nbsp;Our Honey vinegar offers a flavorful swap for apple cider vinegar. Looking for inspiration? Visit our&nbsp;<a href="https://www.linderafarms.com/pages/recipes" rel="noopener noreferrer" target="_blank" style="color: rgb(139, 155, 160);">recipe page</a>&nbsp;for creative uses of this variety in the kitchen and behind the bar.&nbsp;<img src="https://cdn.shopify.com/s/files/1/1679/6541/files/Good_Food_Awards_Winner_Seal.2016_-_Honey_Vinegar_compact.jpg?v=1503762858">

Honey Vinegar

Flavor Profile:&nbsp;Medium acidity, low sweetness, savory.Tasting Notes:&nbsp;Woody, smoky, complex. Notes of hickory, maple, charcoal, smoke, brown sugar, honey.Kitchen Pairings:&nbsp;Great for finishing barbeque, grilled vegetables, meat/game, poultry, fish, grilled/roasted fruits too.Bar Pairings:&nbsp;Basically anything that can pair to maple and/or smoke will be&nbsp;great&nbsp;here.

Hickory Vinegar

Flavor Profile:&nbsp;Medium acidity, low sweetness, savory.Tasting Notes:&nbsp;Very aromatic; fruity and pepper driven. Think habanero but without the accompanying heat. A savory, popcorn finish too.Kitchen Pairings:&nbsp;Any vegetable, green, pepper, fish or poultry will pair well with this. Anywhere you might use a mild hot sauce for its’ flavor profile, try this instead.Bar Pairings:&nbsp;Go savory; think Bloody Mary’s, Michelada’s, Gibsons, Martinis, etc.

Heirloom Pepper Vinegar

Tasting Notes:&nbsp;Zesty, peppery, savory and just a touch of heat. The aromatics are complex with flavors ranging from subtle hints stewed tomatoes to habanero and chipotle. And of course, it's salty.Usage:&nbsp;This is a great finishing salt&nbsp;that&nbsp;would do exceptionally well with red meat, pork, and is a great add on for grilling and BBQ. Has great synergy with tomatoes and savory veggies as well for summer salads.&nbsp; 100ml/2oz

Heirloom Pepper Salt

Flavor Profile:&nbsp;Medium acidity, medium-low sweetnessTasting Notes:&nbsp;Fruity and apple driven, with yeasty, hard cider flavors and a distinctly smokey finishKitchen Pairings:&nbsp;Vinaigrettes, health/probiotic consumption, and anywhere you would use a traditional apple cider vinegarBar Pairings:&nbsp;Very good pairing to scotch, whiskey, and bourbon. Adds depth to mulled ciders and is a great probiotic for daily consumption all by itself!&nbsp;Our Apple Cider&nbsp;vinegar offers a flavorful swap for&nbsp;a more traditional apple cider&nbsp;vinegar. Looking for inspiration? Visit our&nbsp;<a href="https://www.linderafarms.com/pages/recipes" rel="noopener noreferrer" target="_blank" style="color: rgb(139, 155, 160);">recipe page</a>&nbsp;for creative uses in the kitchen and behind the bar. Our apple cider vinegar is a 2018&nbsp;<a href="https://goodfoodfdn.org/awards/finalists/" rel="noopener noreferrer" target="_blank" style="color: rgb(139, 155, 160);">Good Food Awards Finalist</a>!Please note that this product is not eligible for any promotions or discounts.

Heirloom Apple Vinegar

Flavor Profile:&nbsp;Medium-high acidity, low sweetnessTasting Notes:&nbsp;All about the ginger; super floral but without the heat, some light citrus and floral tones but it all comes back to ginger.Kitchen Pairings:&nbsp;Super flexible; anywhere you would incorporate ginger and lime or apple cider vinegar, try using this instead. It works anywhere.Bar Pairings:&nbsp;Excellent with Light and Dark Rum, Tequila and Mezcal. Good substitute for ginger beer and/or ginger juice in cocktails.200mL (6.76oz)

Ginger Vinegar

Flavor Profile:&nbsp;Very high acidity, savoryTasting Notes:&nbsp;Heavily vegetal and savory, notes of cucumber, tomatoes, peppers, leeks, onionsKitchen Pairings:&nbsp;Salad greens (romaine, Boston lettuce, etc), Summer veggies (tomatoes, squash, cucumbers, bell peppers), Alliums (leeks, onions, garlic, etc), any fish, poultry.Bar Pairings:&nbsp;Makes a good addition to Bloody Mary’s, Martini’s, Gibsons, and more savory cocktails.About Our Gardner Vinegar:This vinegar is as much about curbing food waste as it is about making a complex, savory vinegar. We take tomatoes, peppers, and cucumbers that are set aside as “seconds,” meaning they are in good condition in terms of their quality but are misshapen or have been exposed to the elements for too long and have taken some cosmetic damage. We press the produce for their juice before fermenting them into wine and ultimately a vinegar. Because the seconds we get are purchased directly from farms, the money goes straight to them for a product that otherwise would have been composted or discarded entirely.The resulting vinegar is super savory; it is reminiscent of gazpacho in terms of its flavor profile. It is excellent for salads, tomato/cucumber salads in particular, but does well with anything vegetal and all forms of summer veggies. I tend to pair it with gazpacho or salmorejo as it enhances the freshness of the pureed tomatoes and cucumbers that go into them.Please note that this product is not eligible for any promotions or discounts.

Gardener Vinegar

Medium-Low HeatTasting Notes:&nbsp;Garlicky, savory, and super complex. This is a&nbsp;really well balanced&nbsp;hot sauce in the vein of Sriracha though with a little less heat and a lot more flavor.&nbsp;Usage:&nbsp;Anywhere you want! It's a great condiment to add on basically anything, and it has the added perk of giving a ton of depth to soups, sauces, and just about anything else you can think of. 100ml/3.4oz

Fish Pepper & Tomato Hot Sauce

Tasting Notes:&nbsp;Garlicky with aromas of Green Tea, Hay, Grass and Whey. Salty, of course, with just a slight touch of acidityUsage:&nbsp;This is a great finishing salt for any veggies, salads and the like, and would do exceptionally well with shellfish and seafood in general, as well as poultry. Really, anywhere you would use garlic salt, this is going to be a great pair. 100ml/2oz

Fermented Ramp Salt

Flavor Profile:&nbsp;Medium acidity, medium sweetnessTasting Notes:&nbsp;Floral and minerality driven. Notes of wildflowers, elderflower, peach, honey, limestone, shale, flint.Kitchen Pairings:&nbsp;Light salad greens (Iceberg, Bibb), stone fruits (nectarines, peaches), pie filling (Chess pie)Bar Pairings:&nbsp;Gin and Vodka friendly; use in Vodka/Gin &amp; Tonics, Aviations, French 75, carbonated beverages,&nbsp;sparkling wine. Good substitute for orange/Meyer Lemon juice.&nbsp;Our Elderflower vinegar offers a flavorful swap for white wine vinegar.

Elderflower Vinegar

Flavor Profile:&nbsp;Medium acidity, high sweetnessTasting Notes:&nbsp;Sweet, slightly syrupy; and earthy. Elderberry and Elderflower are both the dominant flavors, with a very slight bitter edge, giving a mature, complex overall flavor profile.Kitchen Pairings:&nbsp;Dr Does extremely well with sweet or gamey preparations; making it excellent for pastry, but also for beef, venison, game birds, and earthier root vegetables like beets.Bar Pairings:&nbsp;an ideal pairing for non-alcoholic beverages given its complex balance of sweetness, fruity notes, and floral elements. Also works well with neutral spirits like vodka, and has excellent synergy with elderflower liqueurs.&nbsp;The Idea:&nbsp;Elderberries are a somewhat dull flavor by themselves. When cooked, they have a sweet, slightly earthy flavor that is unique in that it isn't evocative of other berries, however it's relatively one note. The flowers, on the other hand, have a distinctly mineral, slightly tropical sent that gives a lot of complexity; but no real sweetness. But what if you combine the two?The idea here was to brew a vinegar where the flowers make up the base of the flavor profile while the berries comprise the body and texture of the vinegar, giving a product greater and more complex than the sum of its parts. The process is lengthy, requiring the first year to be brewing the elderflower vinegar, the second macerating the vinegar with berries, and then finishing the vinegar in its third year with fresh&nbsp;flowers and berries to reinvigorate the initial flavors.

Elderberry Vinegar

Flavor Profile:&nbsp;Medium Sweetness, high acidityTasting Notes:&nbsp;Floral, sweet, and whimsical. You’ll get raspberries, honey, cotton candy, peaches and grapefruit peel.Kitchen Pairings:&nbsp;Anything sweet. No, really, anything. Light fruits (Melons, pears, etc) are a simple and easy pairing, but this will enhance anything sweet you want to have more complexity.&nbsp;Bar Pairings:&nbsp;See above: works incredibly well with more floral or sweeter gins, vodka, sparkling wines, and as an acidulant for aperitifs.&nbsp;&nbsp;The Idea:&nbsp;This is a passion project, plain and simple.&nbsp;Chesapeake Trout Lilies are a fascinating plant.&nbsp;Originally Scottish by origin, the flowers were brought to the US where they eventually acclimated to the Chesapeake Bay Area, forming colonies along the Potomac and the bay itself.&nbsp;The plants grow in thick clusters, but while a single square foot may contain as many as over 40 different plants in their thickest populations, only one in ten of the plants, on average, yields a bloom. Therefore, in order to sustainably forage the flowers that are used in making this vinegar;&nbsp;only one flower per group of forty plants may be harvested.&nbsp;&nbsp;As you’d expect; this makes the process of making this vinegar in any worthwhile quantity extremely laborious and to just produce enough to release 70 bottles of the vinegar has taken 4 years of foraging, brewing, aging, and repeating that process.&nbsp;That being said, the result is incredible.&nbsp;The vinegar has some more classic floral notes; honey, elderflower, raspberries, and the like, but also citrus tones like grapefruit, complex, fun flavors like bubblegum and cotton candy, and even flavors you wouldn’t expect like bananas. This is a vinegar for hardcore foodies, chefs, bartenders, and die-hard vinegar lovers.&nbsp;If you’re looking for a gift to really stun a foodie friend with; this is what you should be getting them.

Chesapeake Trout Lilly Vinegar

Flavor Profile:&nbsp;medium-high acidity,&nbsp;dry, savoryTasting Notes:&nbsp;Smokey and dominated by onions, with strong notes of caramelized onion, sour cream, hickory smoke, and roasted meat.&nbsp;Kitchen Pairings:&nbsp;This is a wonderfully savory and decidedly unique vinegar that tastes overwhelmingly of caramelized onions with malolactic touches and a robust, smokey, background flavor that permeates throughout. This is a vinegar you can use on anything savory. Seriously; anything, just try it and you'll find yourself throwing it into salad dressings, marinades, pickling, sauces; we use it ourselves all the time!Bar Pairings:&nbsp;This could fit well into a Gibson or Dry Martini or other savory applications.&nbsp;&nbsp;Looking for inspiration? Visit our&nbsp;<a href="https://www.linderafarms.com/pages/recipes" rel="noopener noreferrer" target="_blank" style="color: rgb(139, 155, 160);">recipe page</a>&nbsp;for creative uses of this variety in the kitchen and behind the bar.

Caramelized Onion Vinegar

This is a soy sauce that, while having a lot of the traditional, umami-driven characteristics of a soy sauce, contains sweet, maple and coffee notes that really distinguish it from your run-of-the-mill table soy sauce. Brewed with foraged candy cap and pheasant back mushrooms, organic black soy beans and heirloom grains grown along the eastern shore of Maryland, this is an excellent substitute for more traditional soy sauces, great for glazing and dipping, and works wonderfully in stir fries, as part of a vinaigrette, with grains, and more!&nbsp;Due to supply chain shortages, packaging may vary.*This product contains gluten*100ml/3.4oz

Candy Cap Soy Sauce

Flavor Profile:&nbsp;Medium acidity, low sweetnessTasting Notes:&nbsp;Fruity/Earthy, notes of blackberries,&nbsp;banana, limestone, shale.&nbsp;Kitchen Pairings:&nbsp;Bitter greens (endive, romaine, raddichio, etc), salad greens (romaine, Boston lettuce, etc), root veggies (beets, rutabaga), berries, red meat/game, sorbet/ice cream, pie filling.Bar Pairings:&nbsp;Bourbon, Scotch, Tequila, Vodka. Works as a good substitute for lemon/lime juice.&nbsp;200mLOur Blackberry vinegar offers a flavorful swap for red wine vinegar.

Blackberry Vinegar

Flavor Profile:&nbsp;Medium acidity, medium sweetnessTasting Notes:&nbsp;Very floral; notes of spring peas, nectarine, watermelon and wildflowersKitchen Pairings:&nbsp;Light salad greens, summer vegetables (cucumber, bell peppers), summer melons (watermelon, cantaloupe, honeydew), sashimi.&nbsp;Bar Pairings:&nbsp;Gin and Vodka friendly; use in Vodka/Gin &amp; Tonics, Aviations, French 75, carbonated beverages,&nbsp;sparkling wine. Good substitute for orange/Meyer Lemon juice. Our Black Locust vinegar offers a flavorful swap for rice vinegar.&nbsp;<img src="https://cdn.shopify.com/s/files/1/1679/6541/files/Good_Food_Awards_Finalist_Seal_2017_-_Black_Locust_compact.jpg?v=1503762754">

Black Locust Vinegar

Smokey, Savory, Earthy and Tangy, this is not your typical soy sauce. Brewed&nbsp;from Organic Black Soy Beans, and heirloom grains, this soy sauce has incredible depth that you'll get in every bite of wherever you use it. The sauce itself has immense amounts of Umami, combined with the smokey, charred flavors of the applewood it's aged on, it's almost reminiscent of BBQ in and of itself!&nbsp;Due to supply chain shortages, packaging may vary.*This product contains gluten*100ml/3.4oz

Applewood Soy Sauce

Flavor Profile:&nbsp;Medium acidity, high sweetnessTasting Notes:&nbsp;Sweet, syrupy; like an aged balsamic, but more complex. Fresh apple, hard cider, and smokey, applewood flavors.Kitchen Pairings:&nbsp;Drizzle on literally anything (that you intend to eat)Bar Pairings:&nbsp;Use this a bit like an apple shrub; with bourbon, whiskey, mezcal, tequila, vodka, the list goes on and on. Makes a hell of a mulled cider!The Idea:&nbsp;Applejack is traditionally an American spirit made by freeze-distilling a hard cider; basically freezing the liquid and allowing only the first 15-25% of the liquid to thaw, containing the majority of the alcohol.&nbsp;Fun fact: the same principle applies to vinegar - with the acetic acid, residual sugars and aromatics thawing first. While the yield is minuscule&nbsp;(50 gallons only yields 7.5 gallons of finished&nbsp;vinegar), the result is so worth it.The Applejack Vinegar is vastly more syrupy than our other vinegars and can be used the same way an aged balsamic vinegar would be, with one distinct advantage; the flavors here are much more complex, pronounced, and versatile. Rather than having an overpowering balsamic, you have a smooth, versatile, thick vinegar that works just about anywhere you can think of.&nbsp;About Our Applejack Vinegar:The texture of an aged balsamic is hard to beat, so we decided to approximate it with one of the crops that Virginia does exceptionally well—heirloom apples!The name Applejack refers to the process of ice filtration—freezing the liquid to extract only the residual sugars, acids, and aromatics while leaving the water frozen—that is associated with the traditional spirit of Applejack. We apply this to an apple cider vinegar and apple caramel we blend together and age on toasted applewood before ice filtering and bottling.&nbsp;The texture here is syrupy but, in my opinion, with more depth than a traditional aged balsamic. It’s fruity and smokey, with wood and caramel elements that make for an excellent flavor profile drizzled over fruit, gourds, game, pork, and anywhere else you might use an aged balsamic.

Lindera Farms

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