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we take this hard cider made from late ripening Gravenstein apples when the sugars are high
plum and even pomegranate with hints of sweet spice
This gathering is from Monterey County
By 1945 when plantings peaked
KATZ Honey Vinegar - Case Frantoio Grove we take this hard cider5% acidity There are no shortcuts to making handcrafted vinegar. Here, we marry our own KATZ honey with varietal wines in oaks barrels, slowly fermenting it into a finished Agrodolcesweet and sour in Italian. The production of this vinegar is always a challenge as we can only produce about 50 gallons every two months! It takes nearly 100 pounds of our KATZ Black Button Sage Honey, which we have found produces the clearest and cleanest honey vinegar
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