Apple cider vinegar
made the slow way.
Raw, unfiltered apple cider vinegars made in Forest Grove, Oregon from Pacific Northwest heritage and cider apples, transformed by the slow Orleans method and never diluted with water.
Four expressions of Oregon apples
Bittersweet
Apple Cider Vinegar
Made from bittersweet cider apples, dark and concentrated, with structure and grip.
$16.00 to $20.00
Barrel Aged
Apple Cider Vinegar
A blend of Oregon dessert and cider apples, rested in oak until it turns deep and savoury.
$14.00 to $20.00
Marionberry
Apple Cider Vinegar
Whole Oregon marionberries macerated in apple cider vinegar, with no added sweetness.
$14.00 to $20.00
Balsamic
Apple Cider Vinegar
A balsamic style apple cider vinegar, made in Oregon. First release, in a 250 ml bottle.
$29.00
The Orleans method
Built by time, not shortcuts.
POME begins as cider. Acetic acid bacteria form a living culture at the surface and slowly transform the cider into vinegar. This is the Orleans method, a traditional barrel process that trades industrial speed for time, depth, and character.
1
Harvest and press
Cider apples are picked, milled and pressed. Juice runs cloudy and sweet, carrying the tannin the fruit was chosen for.
2
Ferment cider
Yeast converts the apple sugar into alcohol. The result is a dry cider, and the alcohol it holds is what the next stage feeds on.
3
Slow acetification
Acetic acid bacteria form a living culture at the surface, drawing oxygen from the air and converting alcohol into acetic acid. This is the Orleans method, and it is measured in months.
4
Rest, rack and bottle
The vinegar rests in oak. The clear portion is racked from the barrel and bottled raw and unfiltered, never diluted with water.
The fruit
Apples selected for cider, not the produce aisle.
Bittersweet and bittersharp cider apples were selected for fermentation. Their tannin, sugar, acidity, and aroma create a cider with the structure needed to become a more intense vinegar. POME works with fruit from our Forest Grove orchard and other Oregon cider apple orchards.
Laboratory analysis
Measured, not merely claimed.
In a 2024 ETS Laboratories analysis of submitted samples, POME Bittersweet measured 351.0 mg/L tannin, compared with 100.9 mg/L in the tested dessert apple cider vinegar sample. POME Marionberry measured 282.3 mg/L. Results apply only to the submitted samples.
| Sample | Tannin concentration |
|---|---|
| POME Bittersweet | 351.0 mg/L |
| POME Marionberry | 282.3 mg/L |
| Tested dessert apple cider vinegar sample | 100.9 mg/L |
ETS Laboratories report 2061603. Samples received 14 August 2024, reported 20 August 2024. That is approximately 3.5 times the tannin concentration for Bittersweet and 2.8 times for Marionberry in this sample comparison. These results relate only to the samples submitted and are not a guarantee about every bottle or every other producer's batch. Tannin concentration is a compositional measurement. It is not a health claim.
The maker
One vinegar maker. Fifteen years of cider, apples, and barrels.
Galen Williams began making vinegar in 2010 through his work at Bull Run Cider. POME grew from the same questions that drive serious cider making: Which apples bring tannin? Which orchards carry the best fruit? What happens when fermentation is given enough time? Today, Galen makes every batch for Oregon Vinegar Co. in Forest Grove.
The collection
Start with the cellar selection.
Taste Bittersweet, Barrel Aged, and Marionberry side by side. Choose three 8 ounce bottles or three 16 ounce bottles.
