Our American Barrel California Sherry Vinegar is fermented using sherry from California.
The original sherry wine is made from Palomino and Pedro Ximenez sweet grapes grown in California and then barrel-aged at the winery for three years. Vinegar fermentation begins when the sherry reaches us in New England and is then barrel-aged again after vinegar fermentation.
Sherry vinegars are traditionally high acid and our California Sherry is no exception. This is our highest acid vinegar and is well-balanced through longer fermentation and longer barrel aging, as well as its lovely underlying nutty nose.
Perfect For Vinaigrettes, cold soups, tomato dishes, roasts, and pan deglazing.
Small Batch, Raw & Slow Fermented, Barrel-Aged, American Made
