One is a beverage derived from pressed apples, often unfiltered and containing sediment, while the other results from the fermentation of that beverage, transforming its sugars into acetic acid. The former is typically enjoyed as a drink, either hot or cold, especially during autumn months. The latter finds use as a food preservative, cleaning agent, and health supplement.
Understanding the distinctions between the two is important for culinary applications and informed health choices. Throughout history, one has been a seasonal staple, celebrated for its refreshing qualities. The other has been valued for its medicinal properties and its ability to extend the shelf life of various foods.