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| F. Martin Ramin - WSJ, Styling-Anne Cardenas |
Once again the Minus 8 Vinegar line finds itself noticed when it comes to great food and drink flavoring. Initially hitting the market in food world as a specialty ice-wine culinary ingredient, Minus 8 has since remained a Top Chef arsenal item. Since word has broken out to mainstream consciousness in the past few years, many unusual and new ways in which to use the vinegar has come into play - as a lot more food lovers have been able to creatively tinker around with it. Experimentation with the product line has netted some pretty interesting dish ideas and unusual food combinations. Whether used as a main course meal ingredient, or in a dessert, or as a digestif - Minus 8 products are hailed no matter what food mix they end up in.
Now, once again, a Minus 8 product is being toasted in the Wall Street Journal for it's ability to enhance a cocktail drink. With an enormous list of heavy hitting Top Chef's touting it, and a largely uncopiable way of manufacturing it - Minus 8 Vinegar products have remained untainted by the human dissipation factor. How so? The rare harvesting procedure and location in which the grapes are raised disables the copycat manufacturing syndrome - which is a rampant behavior in the material world. Quite frankly - we don't expect to see too many individuals rushing off to purchase Canadian property only to then have to wait for the winter season to drop to -8 C so that the actual harvesting of grapes can begin. We know just where you can get your hands on some of the goods....without having to buy a grape farm.
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