Gravenstein Apple Cider Vinegar

Katz presses this vinegar from Gravenstein apples, the tart variety that ripens early and holds its acid better than the mixed-apple blends most cider vinegars come from. That matters at the pass: you get a cleaner sour note without the sweet mush-apple aftertaste that flattens a vinaigrette or fights with brine spices. Use it to cut through pork fat, wake up a mustard dressing, or build a quick pickle for something greasy on the plate. It reads brighter than distilled white vinegar and less muddy than the supermarket cider stuff, so you can pull back other acids and let this do the work. One bottle covers dressings, glazes, and pickling liquid on the same line.