Acid League explores acidity in drinks, sauces, condiments, and beyond because they believe acidity makes everything taste better. Based in both Ontario and Toronto, with Toronto boosting an ever-growing food scene and Ontario hosting a cutting-edge food science program out of the University of Guelph, Acid League continues to be inspired by the environment around them. In 2019, Acid League's food scientist founders strived to reinvent vinegar for those excited by acidity, but bored with the status quo. After experimenting with countless methods and flavors, they developed a proprietary process that produces complex, concentrated, and consistently delicious living vinegars. This spirit of innovation, combining food science and culinary creativity, runs through all their products. Their products are science-driven experiments in acid, but with a chef's focus on flavor. Acid League's vinegars are raw, unfiltered, and always fermented with premium fruits, vegetables, herbs and spices for maximum flavor and gut health promotion. Acid League is constantly experimenting, working with a league of like-minded collaborators—scientists, chefs, bartenders, brewers, winemakers, artists, and writers across the globe. As a company, Acid League cannot be categorized because they are always evolving. Acid League is living culture.