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Wall Street Journal: How to Make a Splash with Artisanal Vinegar



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.



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