Tropical Michelada with Pineapple Habanero Hot Sauce
Sweet, savory, spicy, and whatever flavor beer is—this summer cocktail has it all.
Journal
A Rosé By Any Other Name: How We Name Proxies
Zephyr. Garrigue. Alpenglow. Take a deep dive with us into the Proxies naming process.
Getting Spicy With Diaspora Co.'s Sana Javeri Kadri
On her exclusive collaboration with Acid League, why she used to hate black pepper, and sourcing spices next to a tiger reserve (really).
Trial By Fire: How UCHU Is Saving Rare Heritage Hot Peppers
Our Hot Sauce Kit gets its flavor, nuance, and all-important Scoville factor from some of the world's finest fermented peppers.
Proxies Take New York
We’ve had a lot to celebrate lately—so we spent a month on a whirlwind victory lap around the Big Apple with chefs, somms, and friends.
Acid League Olive Oil: What Makes It Special?
Single-origin, cold-pressed oil made from terroir-rich olives harvested at dawn—with a special connection to one of our founders.
What Is Mahleb?
How do you make mahleb? How do you use it? Does it contain cyanide? Your questions, answered.
Meet The Original Citrus Fruits
Nearly every single type of citrus fruit—from lemons and limes to grapefruits and oranges—is actually a hybrid grown from a tiny handful of original species.
Nothing But The Trout: Fishwife's Becca Millstein On Building A Tinned Fish Empire
This Valentine's Day, we're playing matchmaker. In the interest of giving Proxies fans a dynamic, delicious way to enjoy Valentine's Day, we took two of our fave bottles, and two...
Preserving The Pawpaw: Daniel Liberson of Lindera Farms
Pawpaws are sweet, tropical—and so delicate they can't be commercially grown. Lindera Farms' Daniel Liberson turns foraged fruit into a small-batch vinegar—one that heavily inspired our collab with chef Sean...
Fried Whole Fish with Sichuan Málà Dipping Sauce
A twist on a traditional Chinese New Year recipe.
Salad for President on Acid & Arty Parties
Cookbook author Julia Sherman on vinegar collabs, cookbooks, and more.
