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A few years back Aguibal teamed up with one of Jerez's top-quality vinegar producers. The result was an reserve sherry vinegar, approved by the "Consejo Regulador" in Jerez and giving this vinegar a Denomination of Origin, verifying it's quality standards and authenticity. We used the Aguibal label so you can easily find this in most speciality food retailers.Authentic sherry vinegar is made only in Jerez (in Andalucia), in the hot, sunny south of Spain. To its west is the Atlantic Ocean nd the Guadalquivir River, to the east the Mediterranean, and to the north are mountains. The hot and dry climate continually receive ocean breezes of fresh air, an important component in vinegar production. This unique microclimate contributes to the distinctive qualities of the base wines from which Sherry and Sherry vinegar are made. Sherry vinegar is produced frm wine made from Palomino Fino grapes, grown in Jerez. These grapes produces a pale, delicate base wine which may be fortified to raise its alcohol content to various percentages (usually, to kill off undesirable yeast and bacteria). During the maturation process, which turns the Sherry wine into a highly complex, aromatic liquid. "The Solera System Maturation Process" Each 500 liter American Oak cask contains sherry vinegar of similair characteristics and different ages. The casks were previously used for storing sherry wine, adding to to the vinegars complex flavor profile. This contributes to the final taste of the aged Sherry vinegar. The most mature Sherry vinegar is held in the bottom row of casks (the solera) and the "criadera" vinegar in the row above it. When the bottom cask is drawn from, the younger vinegar replenishes the "solera" by adding the criadera vinegar to the bottom cask. This method ensures consistency in flavor and aroma. Maturing sherry vinegar requires lots of fresh air and oxygen to convert the ethyl alcohol into acetic acid. The oxidizing components deepns the color and makes the vinegar more aromatic and flavorful. The casks are never filled to the max, allowing oxygen to enter from ocean breezes. This process takes minimum of six years to complete! This respected product will add a new variation to your salads, gazpacho or meat marinades. Our vinegar is guaranteed to excite the most discriminating palates. 
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