In the spring of 2019, Acid League food scientist founders set their sights on reinventing vinegar for people excited by acidity but bored with the status quo. After experimenting with countless methods and over 500 flavors—everything from roasted coconut, to honey nasturtium, Campari, and kombu— they developed a proprietary process that produces complex, concentrated, and consistently delicious living vinegars. Raw, unfiltered, and always fermented with premium fruits, vegetables, herbs, and spices.
Lab Trained But Restaurant Raised
Acid League make vinegar out of anything and everything—and that’s just the start. They are ambassadors of acid. They explore acidity in drinks, sauces, condiments, and beyond because acidity makes everything taste better. Long forgotten behind sweet, salty, and savory, it's now sour's time to shine. Their products are science-driven experiments in acid, with a chef's focus on flavor. Brightness with balance, sour with soul.
Welcome to Acid League
Acid League sees flavour all around us. They’re interested in art, design, science, and culinary creativity in equal measure. "We experiment on our own, and we work with a league of like-minded collaborators—scientists, chefs, bartenders, brewers, winemakers, artists, and writers across the globe. We can’t be categorized because we’re always evolving." Acid League is living culture.