Our Story

Keepwell Vinegar started, really, in the harvest season.  Year after year, for our own use or in restaurants, we would pickle, ferment, and otherwise put up the best of the season's crop for the winter.  We worked closely with growers to determine the varieties they planted and the ripeness at which they would harvest.  We refined our methods and recipes.  Some nights our preservation efforts kept us until the early morning - the arriving bakers would kick us out of the kitchen.  And through all of this, we were making our brines with... whatever vinegar was around.  

Now, there are specialty vinegars out there, and they're very good.  Until now, they have been confined to the pen of luxury, expensive products made from rare ingredients and carrying exotic labels.  We wondered what would happen if we applied a high level of craft and patience to well-grown but everyday ingredients.  What would result from a well-aged vinegar, fermented slowly like a fine cider, made from a carefully selected apple varietal grown by good stewards of the land?  We've found that we can make an exceptional vinegar for which no exception need be made.  Keepwell vinegar is not exclusive, it's not meant for special occasions, and it doesn't require a high-end chef to use it properly.  Our vinegar is good flavor, good sour, and good practices, simple and plain.

Vinegar fermentation has always been about the preservation of sugar.  

Sugar is converted to alcohol, which in turn ferments into acetic acid.  At Keepwell Vinegar, we find that chasing local sources of sugar - maple, honey, fruit, sorghum, grain - delivers as wide a variety of delicious flavors as you could want.  The farmers listed here make sure that we are well-kept in sugar.

 

 
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Sarah Conezio and Isaiah Billington

This is the team.  Two former pastry chefs who decided to start pushing sugar in a different way.