Traditionally crafted in Cordoba, Spain, this dry vinegar is made from award-winning Pedro Ximénez grapes that are harvested, sun dried, pressed and then fermented to remove the sugars using traditional methods. The flavors of the base wine are more concentrated, thanks to this method of drying and pressing ripened grapes. What you get is a juicer, more honeyed character. Even just on the nose, this really has the character of a lovely sherry. You can smell the nuances that the oak imparts— vanilla, subtle baking spices and soft woodiness. On the palate, the vanilla notes come hand-in-hand with an almost maple-like roundness, sort of a toasty toffee flavor. You really get a sense for that sherry nuttiness, and it gives a gentle savoriness to the overall flavor that is wildly delicious. It’s also much brighter than other more deeply aged sherries.

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.