From the fortified wine of Banyuls, a wine naturally sweet and rich in sugar with a unique and complex flavor, comes this remarkable burnt topaz robed, spicy wood nosed vinegar. Produced in the extreme southwest of France where the Pyrenees Mountains meet the Mediterrean Sea, it?s aged outdoors in wooden vats for four years. The exposure to seasons and whims of weather is key to preserving the ?rancio? or fresh walnut and menthol flavor and brings out hints of honey, vanilla and licorice. Use it to season salads, refine marinades, or give sauces new character.