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Fresh whole organic apples are pressed and the sugars of the apples are fermented to ethanol.  The alcohol then undergoes a molecular conversion to acetic acid by a submerged acetobacter oxidation process.  The process is completed to a tolerance of less than 0.2% alcohol remaining.  All processes and storage are in stainless steel vessels.  Filtration, if desired, is by 0.5-micron microfiltration membranes. 

A copy of our current Organic Certificate is provided to customers upon purchase.