Jansal Valley Sherry Vinegar, 50 Year, 8.33 oz

For centuries, vinegar was obtained by exposing containers of wine to air until the contents turned sour.  But it was the 19th Century French scientist Louis Pasteur who attributed the transformation to bacteria called "Myodermis aceti."  With that discovery, vinegar began to be produced industrially throughout certain regions.  The productions of vinegar in the Bodegas of Jerez, Spain continues to echo the early traditions of the past.  Only in Spain is the antique "Criadera-Solera" method used.  Sun, soil, air and aging come together to make the grapes perfect for sherry wines and vinegars.