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An autumn vinegar made from the year's Fuyu and Hachiya persimmons, pressed and fermented at the Equinox at White Buffalo Land Trust. Bright, slightly honeyed, with the soft tannin of a good unripe persimmon, sharper than apple cider, gentler than red wine. Built for vinaigrettes on bitter greens, glazes for roasted squash, or shaken into a holiday cocktail. 8.45 fl oz / 250 ml.
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🇺🇸 Ship from USA · On Agora since 2026
$34.00