12/29

Best New Condiment

The Maple Guild Organic Maple Vinegar

Most maple syrup producers take the sap runs at the end of the year to make Grade B syrup: a dark, overcooked, lower-quality product. Not so at the Maple Guild, where passion for the community and the woods drives innovation. The team uses the sap leftover after the fleeting season of Grade A Amber maple syrup production and turn it into sweet and tangy maple vinegar, plus a whole slew of interesting maple-infused products. We love their commitment to creating jobs in Vermont by extending the production cycle and amount of SKUs that come from one resource.