Born in the 170 year old stone walled basement of Chef Jonathon Sawyer’s home in Cleveland, Ohio Tavern Vinegar Co. celebrates single origin, single varietal, barrel-aged vinegars.
The Food & Wine Best New Chef and culinary force behind 5 restaurant locations in Cleveland including the venerable The Greenhouse Tavern and Noodlecat, believes that green principles are fundamental. Chef instinctively began making vinegar from opened wine that went un-drank and saw the opportunity to create a quality local product for his home and kitchen while simultaneously reducing waste in all five of his restaurants. The story of Tavern Vinegar Co. began.
The vinegar venture that began as a hobby has resulted in a growing line of hand crafted, barrel aged vinegars that include a flagship, all-Ohio malt vinegar aged in OYO Whiskey barrels. Production of the new vinegars now resides in the Columbus distillery Middle West Spirits, signaling the beginning of a partnership dedicated to sharing the passion for handcrafted products with an ethos that’s all Ohio.
Currently, Tavern Vinegar Co is fermenting 7 varieties available for retail: Red Wine, Rose Wine, White Wine, Beer, Japanese Plum, Japanese Sake & Garlic Beer. Each bottle is individually numbered batch is a specific single origin varietal and available for purchase online and at multiple retail outlets throughout the country.