FAQ's About Little Fork Vinegar


We capture wines from multiple tiers in the industry to create sustainable vinegar.


Q: What tiers are you referring too?

A: There are three tiers in beverage alcohol, the supplier, distributor, and retailer. We'll come in at anyone of those to pick-up wines, in a barrel or bottle.

Q: What is wrong with the wine?

A: There's a number of things that can be happening in each tier. For example at a winery a barrel of wine can "go acetic" meaning an unwanted bacteria has entered the fermentation turning it sour aka into vinegar. At a wine distributor sometimes their suppliers ask them to destroy wine simply because it wasn't in the brands best interest. Those are gold, we started with one of those opportunities. Lastly, retailers can have a broken bottle that'll ruin the rest and won't sell. We have relationships at all tiers, you'd be surprised how much wine is available.

Q: How did you learn how to make vinegar?

A: I had an opportunity with a warehouse full of wine while working at a distributor. Beautiful imports by the pallet, so I took some home and put it into a ceramic crock. Thankfully all the flavor is cultivated at the grapevine and then all the work is down hill. Wine naturally wants to ferment into vinegar, we just help it along by adding live cultured or unpasteurized vinegar to the batch. I did this in my kitchen, then my closet, until my roommate couldn't stand the smell anymore. Things really turned up when my wife and I opened Matchbook Distilling Co.