"[Your vinegars] have become instrumental for us to accomplish what we do on an everyday basis. When we talk about them as a team, everyone just smiles and we know we are spoiled. We often say that we have forgotten how to cook without them. So thank you for what you do."

- excerpt from an incredibly heartening note from Clayton Chapman, chef/owner of The Grey Plume (the “greenest restaurant in America”)

Wonderful article about George and our vinegars in the Omaha World-Herald:

In a tiny village, in a part of the country where cows outnumber people by a wide margin, a business that caters to gourmet chefs across the country has set down roots. George Johnson and his family produce pungent, hand-crafted vinegars that make the taste buds tingle.

George Paul Vinegar is sold in every state and in some of the Midwest’s best restaurants. "Vinegar was a hobby that just got out of hand. We had no idea it would be accepted like it has.”

“This Nebraskan vinegar is Italian-level good.”

- Clayton Chapman, Chef/Owner of Grey Plume

From the  Food & Wine "Chef Obsessions" feature.