2025 has been a difficult growing season. First, we had a hard frost in late Spring that destroyed most of the tender blossoms in our orchards. Then, the summer was very wet, which increased the number of diseases attacking the trees and resulted in larger infestations of insect pests feeding on the leaves and apples. Finally, the late summer and fall were extremely dry, stressing the trees and further reducing the apple crops.
On the other hand, the apples that survived the multiple challenges are rich in flavor. This year’s ‘Liberty’ and ‘Winesap’ varieties are particularly wonderful. They are sweet/tart with crisp flesh and blessed with vibrant skin colors that will tint the vinegar in lovely, subtle ways.
All this means that the limited cases of Apple Cider Vinegar that we will be able to produce this year will end up having excellent flavor and aroma. They will also age well and create a mellow, complex vinegar in the years ahead.
Most people don’t realize that vinegar improves with age, like a fine wine. I have a few bottles of ten-year-old vintage vinegar that I’ve crafted that are superb. They become so soft in character that you can enjoy them right out of the bottle like an expensive white wine.
Similar to wine, the unique characteristics of the soil, and the specific apple variety, greatly influence the quality of the vinegar. A particular season’s weather patterns, rainfall, intensity of sunlight, temperatures over the growing season, and of course the brewer’s skill, has a profound effect on a particular vintage year. Every year is special, and no two years are identical.
I’ve studied the art of Cider and Vinegar Brewing from traditional brewers in the South of England over a number of years. And I’ve been handcrafting apple cider vinegar in a serious way since the 1980’s. I can say with confidence that our Rockbridge Cider Vinegar is the finest you will find anywhere in America.