Phil Halstead

with this specifically cultured acetobacteria we've developed to make the flavor and the type of cherry vinegar that we have.

So it's a skin on double fermented product.

We're not taking juice.

We're not taking and flavoring apple cider vinegar.

We're selling it online as well as we are just getting to about 50 retailers here throughout Michigan.

And then we're trying to scale that up with a distributor.

So this business is built to scale so that we can achieve our purpose, which is to support and strengthen farms here up in Northwest Michigan.

They're in distress.

They need some additional sustainable pricing and we're trying to help them.

Really good question.

We see cherry vinegar as being like a new category of vinegar.

So you have like your apple cider vinegar.

You have your grapes vinegars.

So we can make a balsamic version.

We can age it.

We can take it and flavor it if you've seen like apple cider vinegar.

But it's a new vinegar base.

And then what we want to do is basically we have a pipeline of these new products over time that we'll bring out.

$17.99.

It is a premium product.