On a small, family-owned vineyard an hour's drive south of Barcelona, Sr. Joseph Puig (pronounced "Poozh") is crafting cabernet vinegar as traditional as balsamic and sherry vinegars. Unfermented grape juice (musto) is blended with some of the previous year's vinegar and left to convert to vinegar naturally over a six-month period. Oak and chestnut barrels continue the aging. Like sherry vinegar, each year only a little is taken from each barrel, which is then refilled with new vinegar. It is rare to see this kind of attention given to wine vinegar. And it shows.

The vinegar is a beautiful, gentle, berry-laden flavor for salads. It's also delicious on fresh fruit or with a good bread.