Sherry vinegar can be made ONLY from the sherry wines produced in and around the town of Jerez de la Frontera, Andalucia, in southwest Spain. It has its own Denomination of Origin and is recognized as unique under Spanish and EU law. Sherry wine produces a full-bodied, well-rounded vinegar. They are rich and strong, sharp and refreshing. There are nutty base notes from the sherry wine, as well as hints of oak, caramel, toasted almonds and coffee.

The ageing process gives the vinegar an intense complexity and high acidic concentration. Regulations stipulate a minimum of six months ageing in cask and a minimum 7 degrees of acidity.

Stir a spoonfull of sherry vinegar into light soups and broths to give them a lift and bring out their inherent flavors. Use it to create an intense vinaigrette dressing. It also makes a great steak sauce. Also, try sprinkling some lightly onto raw or roasted vegetables or even onto cheese. Or, if you're feeling very adventurous, do like they do in the hometown of Jerez during the hot dry summer months. There, the locals will add a drop of sherry vinegar to iced water to quench their thirst!