Extra old apple cider vinegar.
Using fresh hand-picked apples will give us a high-quality hard cider after 2 or 3 weeks of fermenting in stainless steel tanks. The hard cider is placed in one of their 36 large French oak casks and ages for a minimum of one year. The longer the aging time, the better the end product is. The result is a deep, complex vinegar that is golden in color with notes of apple and oak.