Keepwell Vinegar, a little company based in York County, Pennsylvania, was founded by Sarah Conezio and Isaiah Billington, who met as pastry chefs at a restaurant.
They noticed that despite being surrounded by incredible products, when it came to vinegar, it was mostly the same commodity product you could get anywhere, with untraceable inputs, no accountability for growing or manufacturing practices, and quality measured by industrial consistency, rather than nuance and flavor.
Keeping in a true artisan tradition, co-owners Sarah and Isaiah make everything themselves, from scratch, and work with small regional farms.
The versatility of fermentation allows them to work with a wide variety of crops, utilize 'ugly' seconds that would otherwise go unsold, buy in bulk during seasonal gluts, and support the best and most responsible farmers. Simply put, we never have to compromise the provenance of our ingredients.
Once the vinegars have safely made it to you and are stored properly, they will last indefinitely.
We recommend refrigeration for the vinegar to maintain quality over the long-term. The flavor and appearance of the vinegar will last for years in cold storage, but may degrade slowly from exposure to light and temperature changes. Additionally, the vinegar can eventually form a new ‘mother’ in the bottle at room temperature. This is generally unwelcome and can be avoided with refrigeration.