12/375ml bottles. Reminiscent of Chinese black vinegar and aged balsamic. Use as the base of a marinade, drizzle on fresh fruit & vegetables or make a dipping sauce for dumplings. Made in collaboration with Hudson Valley Brewery in Beacon NY. Three year barrel-aged Imperial Stout fermented into vinegar in our oak barrels for 6 months and further aged in bottle for 1 year. The unmistakable character of HVB’s house culture with layers of tartness and depth of molasses.