Pantry · Ontario
Acid League
Ontario food scientists making unpasteurized living vinegars and bold condiments.
- Founded by
- Allan Mai and Cole Pearsall, with partner Scott Friedmann
- Based in
- Ontario
Their story
Acid League was started by Allan Mai and Cole Pearsall, who met in the food science program at the University of Guelph in Ontario. They began fermenting as undergrads, in a Guelph basement and a campus food lab, and teamed up with food entrepreneur Scott Friedmann.
The company launched just before the pandemic with a line of living vinegars, and quickly grew into sauces, vinaigrettes, condiments and wine proxies, non-alcoholic drinks built to pair with food. Its products are made in Mississauga and sold across Canada and the US.
How it's made
Acid League's vinegars are fermented and left unpasteurized, so they keep their live cultures. The team builds each one around a flavor idea, then uses those vinegars as the backbone for its dressings and condiments.
Acidity really lifts the dish. It works with fat really well.
Why we carry them
We reach for Acid League when a dish needs a lift. A splash of one of their vinegars can wake up roasted vegetables, greens or a pan sauce.
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