wkgvc  *
The Gravenstein apple has long been sought after by chefs for its elegant balance of sweet and tart flavors and its crisp flesh. It also makes the best cider around. Katz takes hard cider made from late ripening Gravenstein apples when the sugars are high, and then carefully and slowly converts it into vinegar using the traditional Orleans method. The result is a pleasant, traditional elixir, redolent of baked apples, honey and sweet spice balanced with a solid backbone of acidity.