This smooth, full-bodied raspberry vinegar from French artisanal producer Huilerie Beaujolaise is wonderfully complex, with a perfect balance between tart and sweet that works in both sweet and savory recipes. Unlike the ambiguous mixed-berry flavor of other vinegars, there is no mistaking the raspberry characteristics in this vinegar. It has a concentrated, jam-like fruitiness without being cloyingly sweet—rather, the berries' natural tartness combined with acetic acid make for a well-rounded flavor profile with plenty of depth, like a brighter version of balsamic. Huilerie Beaujolaise enhances the vinegar with a bit of raspberry juice after fermentation, which creates a fuller mouthfeel similar to that of barrel-aged vinegar.

We absolutely love this small-batch vinegar from French artisanal producer Huilerie Beaujolaise. With a bright and tangy vibrancy akin to tangerine, this vinegar almost tastes like a shrub, or drinking vinegar. Ubiquitous to Filipino cuisine, calamansi is a citrus hybrid between kumquat and mandarin orange.

Jean Marc Huilerie Beaujolaise honey vinegar is just that: a nuanced honey made from honey. Its got a warm all-purpose flavor that works beautifully for dressings, vinaigrettes and pan sauces. The honey flavor is subtle, though pairs particularly well with pork, chicken, winter squash, sweet potatoes, bitter greens and nuts. 

Light, summery and versatile, this slow-fermented vinegar from American Vinegar Works is made with California-grown rosé wine. The blush-colored vinegar has bright, gentle acidity—much less bracing than supermarket vinegars—and finishes with a savory, fruity taste. It has more balance and lightness than a red wine vinegar and more body than a white wine vinegar—the rosé is a good in-between, with a slight sharpness, pleasant sweetness and deep fruity notes. Use it anywhere you would a white or red wine vinegar; try it in cocktails or shrubs, for macerating fruit or drizzled over a greens or emulsified into a vinaigrette.

Malty, rich and dark, this bold vinegar is made from craft porter beer from a Massachusetts microbrewery. The dark beer gives it a balanced acidity and a smooth, warm finish. Though the flavor is unique, we like this vinegar enough to use it as an everyday staple; try it with fish and chips, cruciferous vegetables or as a final touch for cream-based sauces. Like all of American Vinegar Works’ products, every bottle begins with American-made craft alcohol, slow-fermented using traditional methods from the 1800s for a deeply complex, bold flavor.

Made from 100 percent black grenache—or “garnatxa” in Catalan—grapes, this red wine vinegar from winemakers Espelt Viticultors has more depth and character than other vinegars we’ve tried. Because it’s made with a single varietal of grape, it gets more dimension than vinegars made from blends, as well as a balanced acidity. This one has a real sense of place: the rocky, minerally terroir and salty sea spray that make beautiful wines on the northeastern coast of Spain also flavor this rich, lush vinegar. Thanks to a 12-month aging process in French oak barrels, the tangy vinegar boasts notes of blackberry, vanilla and licorice on the nose, finishing with a toasted, plummy sweetness.

Prized in Japanese food culture, the Omakase Strawberry is the pinnacle of berries. So it’s no surprise that when combined with Brightland’s superior vinegar base, which is produced without any additives or sweeteners, the result is an exceptional strawberry vinegar. All strawberries come from Oishii, an energy efficient indoor vertical farm. Their dedication to the fruit shows, yielding a bright, sparkling vinegar that boasts clear strawberry flavor and just the right amount of sweetness. With a 5% acidity level—some can be as harsh as 8%—this vinegar is not too sharp but cuts just enough, helping to balance out berry flavor so it’s never cloying. Use it to macerate strawberries, add to cocktails and sauces, drizzle over cakes, stir into vinaigrettes or toss directly into salads. Very limited inventory available.