Tart Vinegar - Various
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Tart Vinegar - Various
Tart Vinegar - Various
Tarte Vinegar – $ 28.00

This vinegar is bright and clean and perfect for a salad dressing and will require a nice shake to mix in the sediment that settles at the bottom. 


Rose - "Sourcing is the key here. I tried a lot of different roses and as the fermentation would progress it was evident that a lot were contaminated and had to be tossed out. So I gave up on rose vinegar. Then Sana from Diaspora Co. was on a sourcing trip to India and sent me a bag of rose petals she was thinking of using for her company and here we are. This is my favorite with just soda water. It's the softest acid and so great for people who want to try drinking vinegar but need a softer option. The flavor and color all come from the flower; it's hard to describe and unforgettable. This vinegar is raw and alive so it will grow another mother if you leave it open."


Lavender - "These flowers want to be vinegar. I am always so blown away by the exploding fragrance of this bottle when it’s done. It's sourced from Lavender by the Bay in Long Island, New York. Try it in a smoky mezcal. It also can be substituted for lemon juice to make to a floral lemon curd. It will add depth of flavor to salads and you will reach for this more often than you think."


Lemon Singer Remix - "This vinegar is called a remix because it's my take on a nostalgic flavor combo from my childhood and a play on words. Meyer lemons sourced from New Orleans, and Hibiscus sourced by Diaspora found in India. The combo is bright energetic flavor married with the inside of a cigar box, slightly smokey and earthy. I love this vinegar most as a shrub or tonic, add salt and a little sugar for balance and experience the entire range of flavor. It will knock your socks off. Food = Fun. It is also political and an opportunity for a daily practice of listening to ones body."


Ocean - "The 3 amigos of the ocean Kombu, Bladderwrack, and Irish Sea moss. Edible kelp is a marine macroalgae. These varieties are sourced from Penobscot Bay, Maine, by Atlantic Holdfast Seaweed Company. It forms dense underwater forests in areas characterized by deep swells and active surf. They describe the harvest as a "rodeo-esque balancing act" between the algae, the harvester, and the incoming waves that push the boat towards nearby rocks and ledges. Added to a pot of beans, ocean vinegar will reduce cooking time, thicken the texture, and enrich the overall flavor of the finished dish. Seaweed is both the first known multicellular organism on the planet, and the first organism known to reproduce sexually. This vinegar is raw and alive so it will grow another mother if you leave it open."


9.5” T X 2” D | 375 ML | Pricing is for a single bottle