Traditionally crafted in Cordoba, Spain, this sweet vinegar is made from ripe, award-winning Pedro Ximénez grapes that are harvested, sun dried, pressed and then fermented using traditional methods. Although it’s labeled as “sweet,” it’s only so because it’s made from a sweet sherry wine, so it’s not cloying, but you can detect a bit of the grape’s natural sugars. The flavors of the base wine are more concentrated, thanks to the method of drying and pressing ripened grapes. What you get is a juicer, more honeyed character. The touch of sweetness left in the vinegar enhances those aromas, yielding notes of dried fruit like raisins, figs and apricots. It’s much brighter than other more deeply aged sherries, with undertones that lean more earthy.