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From the charming seaside town of the Banyuls comes one of the world's finest, most prized vinegars. This region of Southern France is known for its fortified wines, usually enjoyed with dessert. The vineyards are located in the Pyrenees, among the scenic, rocky terraces that sweep down into the ocean.

This unique vinegar rivals balsamic in its complexities and nuances. Barrel-aged a minimum of 5 years to fully develop its flavor, Banyuls has a dizzying array of undertones, from walnut and green olive to prunes and ginger. This limited production vinegar is unique, a must-try for budding chefs and professionals alike. Traditionally used for deglazing duck, Banyuls is exceptional with Foie Gras and as vinaigrette.