Vinegar with a vintage

Small-batch vinegars and seasonal condiments, made in San Francisco from single-varietal California wine and local fruit at its peak.

Made like wine, used like a chef would

Every Atomiq vinegar begins with one California wine: one grape, one vintage. We ferment it slowly, age it in oak, and label it with the same detail you would find on the wine itself: vintage, region, grower and producer.

Alongside the wine, we work through the year with local fruit as it comes into season. This fall that means wine grapes, apples, pears, Fuyu and Hachiya persimmons, pomegranates, dates and guava. Fruit and vinegar together are the heart of what we make: wine-grape and fruit reductions, mustards, cured and preserved produce, chilis and hot sauces, and seasonings, drawing on culinary traditions from around the world.

Atomiq is the work of Hugene Kovacs, a San Francisco chef for more than 30 years.

From fruit to bottle

Every batch follows the same path, done by hand in small runs.

Agresto, Mosti and Oxymel

We reduce wine-grape and seasonal fruit juice at room temperature, with no added sugar, then blend it with our vinegars. Three styles, from most tart to sweetest. The ratios shift with the seasonal fruit.

Agresto

Mostly vinegar, with some reduction. The tart end of the range.

Mosti

An even balance of sweet and sour.

Oxymel

Mostly reduction, with a small amount of vinegar. The sweet end of the range.

Labeled like a fine wine

Each bottle will carry its vintage, region, grower and wine producer, along with the starter vinegar, the barrel aging, and any reduction or fermented fruit added.

It starts in the vineyard

We work with Old World grape varieties grown in California, from Italy, Spain, Portugal and the Rhône.

Following the seasons

Wine grapes are where we start, but local fruit keeps us busy all year. What we make changes with the harvest, and when a batch is gone, it is gone until next year.

Fall: wine grapes, apples, pears, Fuyu and Hachiya persimmons, pomegranates, dates and guava.

Winter citrus: blood, Cara Cara and Seville oranges, bergamot, Ruby Red grapefruit and pomelos, kumquats, Meyer lemons and Buddha’s hand.

Coming soon

We are finishing our permits now. Our first pop-ups will serve sandwiches built around our condiments. Join the list to hear when and where.

Questions? Email hugene@atomiqcondiments.com

Vineyard photos: nils-art and jfitzg (Pixabay), Susie Burlson, Mauro Lima, Yaopey Yong and Moritz Knorringer (Unsplash).

Atomiq Condiments