08/06/2026
Some Hi Vue products begin with a recipe.
This one begins with a family story. 🍁
Our Maple Vinegar is made from Hi Vue maple syrup, water, time, and a living “mother” that has been passed down through my family for generations.
My grandmother, Orpha, started the original batch more than 100 years ago. Since then, our family has continued to feed it, care for it, and carry it forward — one barrel at a time.
In vinegar making, the “mother” is what helps transform the mixture over time. I can best describe it as a little like yeast in beer: it is the living culture that makes the process possible.
At Hi Vue, maple syrup and water are mixed, the mother is added, and the vinegar is then left to age slowly in wooden barrels for at least 9 to 12 months before bottling. The result is a small-batch, organic maple vinegar with a true maple flavor that is a little sweeter and milder than many vinegars.
And now, we’re experimenting with something new. We’re currently aging maple vinegar in whiskey barrels from Adirondack Barrel Company, testing three different char levels: toast, medium, and Level 3 char. This new smooth-tasting vinegar will be available soon, and we can’t wait to share it with you.
It is part kitchen staple, part family heirloom, and part reminder that some of the best things on the farm cannot be rushed.
Use it in salad dressings, marinades, stir-fries, roasted vegetables, slaws, or anywhere you want a tangy maple twist. Around here, it has become one of those ingredients we keep reaching for — simple, versatile, and full of story.
From Grammie Orpha’s original batch to the bottles we share today, every drop carries a little piece of Hi Vue history.
Have you tried cooking with maple vinegar yet? 🍁
🔗 https://www.hivuemaples.com/
