Austrian schnapps producer, Alois Golles, ferments just-pressed, peak-season fruit into some of the most delicious vinegar we've ever tasted, achieving a heady fresh-berry aroma and a rich flavor poised between sweet and sharp.

Serving Suggestions: We love this magenta-hued elixir blended into a marinade for pork or duck, mixed with seltzer for a tangy drink, and whisked into a dressing, which we drizzle over frisée for a perfectly balanced salad.