Huilerie Beaujolaise Calamansi 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.
Espelt Garnatxa Red Wine Vinegar
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.