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Traditional vinegar is wine that naturally changes to vinegar when it’s aged for years in wooden barrels. Today, most commercial vinegar is made in hours, not years, and it never sees a barrel. The difference in flavor is immense. These are vinegars so good you can sip them from a spoon. Use them in homemade vinaigrettes and your salads will be spectacular. But don't stop there. Add them to soups, deglaze pans, make a marinade—they add a kick of flavor to any dish.