About George Paul Vinegar

We make traditionally crafted wine and fruit vinegars, from locally-grown fruits, in our strawbale Vinegary in the Sandhills of Nebraska. To make the very best vinegar, you have to start with the very best wine - and the best wine is made from quality fruits picked at the peak of ripeness. We source our fruits, whenever possible, from local producers. Our apples come from the heirloom orchards at Arbor Day Farms. Most of our grapes come from our friends at Niobrara Valley Vineyards, where George is the head winemaker. Vinegar-making is equal parts art & science. We use traditional old world methods, letting our cultures slowly do the work of transforming wine into vinegar. As such, our vinegars take anywhere from 2 to 8 years (in the case of our Emilia balsamic) to be 'finished', unlike conventional vinegars which can be made in a matter of days or even hours. Our slower process allows our vinegars to retain and concentrate all the flavors of the original fruit, whether apple or raspberry or grape. For most efficient packaging, order in multiples of 12. Read their story