With its 80 distinct aromatic compounds, sherry vinegar exudes complex burnt caramel and hazelnut flavours. Bright and balanced, it features exceptional aromatic notes a cider or rice vinegar could never imitate.

Uses: Ideal in vinaigrettes and perfect to enhance gazpacho. Drizzle it over battered fish appetizers, Spanish style, for a fresher, less oily taste. You can also add a few drops as a finishing touch, as you would use lemon zest or fish sauce. It combines well with other vinegars or with lemon juice in salad dressings. Add it to chimichurri and serve alongside steak, or substitute it for cider vinegar in any marinade recipe.

Distinctives attributes: Sherry vinegar aged 5 years in American oak casks, following the traditional "criaderas y soleras" method. Designed in the Iberian Peninsula, this method consists of blending vinegars of various ages to obtain over time a final product with complex aromatic notes. Produced in compliance with the strict rules determining the protected designation of origin (PDO). Sherry vinegars bearing the PDO seal must be crafted from sherry made with one of three grape varietals grown in Andalusia and be aged for at least 6 months in American oak casks.

Origin: Jerez de la Frontera, Andalusia, Spain.

Artisan: Founded in 1908 by Agustin Badia Badia, the company was originally dedicated to making and selling wine. It has changed a lot over five generations: still a family business operated by the Badias, it now specializes in making artisanal vinegars of the finest quality, combining over a century of experience with modern technology.

About Favuzzi

For generations, the Favuzzi family has lived according to the rhythm of the harvests near the Adriatic coast, in Italy. Michel Favuzzi, their founder, discovered the family's olive growing tradition through his uncle Damiano during a trip to Europe. It is worth noting that food is part of every conversation with the Favuzzis. Each family member is deeply attached to the land, passionate about doing things well, and focused on quality over high yield. Damiano is both a chef and an agricultural producer; it was he who encouraged his nephew to import an extra virgin olive oil bearing a protected designation of origin (PDO). This oil, produced by the oil cooperative most Favuzzi family members belong to, marked the beginning of the adventure.