Punchy, yet nuanced, this handcrafted vinegar expertly distills the distinctive taste of ramps into an easy-to-use, always-available form. The springtime allium is known for being hard to get. Its growing season is only a meager few weeks where nutrients, moisture and light create a perfect melange of conditions. The ramp flavor is evident here, but not overpowering. Notes of garlic and allium acidity come through, with a vegetal brassica-like undertone. A mellow base of white wine vinegar does wonders as a vehicle for the ramp, so it can easily be drizzled atop nearly any salad or savory dish for a spark of brightness—gently building flavor with every pour.

Black garlic is made by aging standard garlic until it’s darker in color and more complex in flavor. it’s sharp, pungent flavors mellow out during the process, creating a funky, dried-fruit-like sweetness. It pairs perfectly with the white vinegar base used here, balancing the acidity with the garlic’s honeyed fermented flavor. Think of it as a more unique, allium-based balsamic. Because the flavors of black garlic also dissipate with heat, it’s important that this vinegar be used at the end to finish a dish.

Intense, full-bodied and packed with umami, we can’t get enough of this handcrafted red miso vinegar. It incorporates just the right amount of red miso’s boldness, savoriness and salinity, without stepping into overpowering territory. A soft white vinegar base balances everything out and the hint of koji yields a unique umami quality you can’t get in just a typical vinegar. Mildly acidic with a clean taste, this is one of the more complex finishing vinegars we’ve tasted.