With aromas of walnut, spice cake, beeswax, vanilla, and licorice, Vinegar of Banyuls, imported from France, is a fierce rival to both Italian balsamic and Spanish sherry vinegar. The Banyuls wine begins its first year of aging in huge oak "foudres" (barrels) stored in cool cellars. It is then transferred to smaller 60-liter oak barrels and stored outside, where it will spend the next four years. There, exposure to the Pyrennesian elements - the hot sun of summer and the cold winds of winter accelerate the aging process. The progress and quality of the fledgling vinegar is constantly monitored by an enologist: just like a fine wine! During its fifth year the new vinegar gets a jump-start from an older brother - a 20% solution of Vieux Vinaigre de Banyuls , which inoculates the Banyuls wine and turns it into full-fledged vinegar. An additional six months of aging in cool cellars is still required before it is filtered and bottled under the Vinegar of Banyuls label. Its distinct nut-like qualities make it the perfect companion for vinaigrettes made with hazelnut oil, walnut oil or highest quality French extra virgin olive oil. When you want something really special use Vinegar of Banyuls as a marinade for fish or to deglaze the pan after sautéing duck, mushrooms, or even fois gras!  375 ml