GW Law Student Bar Association

I am using the easy method above to make my starters. I have an Orleans process barrel for Apple Cider vinegar. I have an oak barrel for aging a Pinot Noir vinegar for a faux Balsamic. References [1] Melitta. Weiss Adamson, Food in Medieval Times, p 28 [2] Maggie Oster, Herbal Vinegar, p 3-5. ................
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