We source 100% juice-grade organic apples from Washington State growers. Every load specifies no use of surface coatings — no Apeel, no Organipeel. Only apples of sufficient quality to press directly are accepted. Conventional apples for our animal-feed grade come from Idaho farms.
02
Hauled to Fruitland
Apples are transported from Washington to our hilltop facility outside Fruitland, Idaho. From the moment they arrive, the apples never leave our custody until they leave as finished vinegar.
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On-Site Fermentation
Whole apples are pressed and the fresh juice ferments on-site in large fermentation tanks through natural acetobacter oxidation. No juice concentrate is ever used — starting from concentrate destroys enzymes before fermentation even begins. The entire process takes place at the Fruitland facility.
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Raw, Unfiltered, Undiluted
The finished vinegar is never pasteurized, never filtered, and never diluted with water. It ships at full strength — 6.3% acidity (63 grain) for the Fairchild's retail line — with the Mother fully intact.
The Fermentation Floor
Built for scale. Never for shortcuts.
Row after row of fermentation tanks, each holding the living result of whole-apple fermentation. No other large-scale ACV producer in the country starts where we do — with the whole fruit.
Logistics
Source to Shipment
A
Apple SourcingWhole, juice-grade organic apples sourced directly from Washington State growers with full traceability.
B
TransportationApples are hauled from Washington State to our Fruitland, Idaho facility.
C
On-Site ProductionFull pressing, fermentation, and bottling under one roof. Nothing leaves the facility until it's finished.
D
Nationwide DistributionBulk drums, totes, and tankers ship across the US. 80% of sales land east of the Mississippi. Export available to qualified buyers.