SCOTT FRIEDMANN had no intention of starting a vinegar company. The plastic vats filled with liquid in various stages of fermentation that were stinking up his basement were intended as a hobby project for Mr. Friedmann and his then-15-year-old son. They started with red and white wines but soon moved on to aged hard cider, oranges, Campari and fresh flowers grown on the family’s farm outside Toronto.
Read the full article: https://www.wsj.com/articles/these-cult-vinegars-make-everything-taste-betterinstantly-11631275202