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We’re creators whose interests reach outside the culinary world. 

That's why we made a magazine, not a product catalog. The vast majority of stories have nothing to do with Acid League products and come from writers around the world who have never even tasted them. Inside, we step into the scientific side of fermentation, try to develop a new language for vinegar tasting, delve into the realm of rotting film stock, explore regional vinegars from China and India, and more. 

It’s a magazine where science, culinary creativity, art, and design live side by side, and it’s a great way to learn more about our living culture.