• Handpicked by me, these four outstanding vinegars offer a full range of tastes, from sweet to tart, mild to highly acidic. You’ll taste their makers’ passion in every spoonful.
• Each vinegar is meticulously crafted using time-honored traditions and the finest fresh fruit—learn the storied history behind each bottle.
• These selections will elevate your cooking and dining enjoyment, adding depth of flavor to every dish. Get creative and explore the recipe section with 35 taste temptations, including appetizers, aperitifs, entrées, sides, and desserts.
• Once you experience these fine barrel-aged vinegars, you’ll never go back to store bought, mass-produced brands again.
• These vinegars also make unique and thoughtful gifts for any foodies or home cooks on your gift list.
• Yours to try 100% risk-free – and you needn’t return them if you request a refund. That’s how confident I am that you’ll love these vinegars!

This is a one-time offer, not a club. Quantities are strictly limited. RSVP if you’d like to try them 100% risk free!

If you're already a big fan of our annual Vinegar Collections, click here to place your order immediately.

Dear Lover of Fine Food,

I and my Merry Band of Tasters recently returned from our annual pilgrimage along the European Vinegar Trail. Oh, what treasures we’ve brought back for you!

Adventuring through Italy, Austria, and Germany, we were on a mission to discover the best four selections among Europe’s most revered handcrafted artisanal vinegars. For our all-new 2025 best-of-the-best collection, we narrowed down more than a hundred contenders and chose the top four—extraordinary master-made vinegars that will take your culinary creations to new heights of flavor and delight.

Last year’s four selections proved to be a smash hit among home cooks. I suspect the same will happen with this year’s selections because there’s just nothing like these amazing vinegars in US stores. And the supplies we secure are always limited.

What Do My Artisanal Vinegars Have That Mass-Produced Supermarket Vinegars Lack?

The short answer is age and deep, rich, complex flavors.

Supermarket vinegars are made in huge volume using high-speed machinery to produce vinegar in just one to three days.

Sadly, with this high-speed process, the vinegar never reaches its flavor potential because it isn’t given time to develop the innate characteristics of the ingredients—the wine or fruit, for example—from which it is made.

In contrast, artisanal vinegars are created by masters who start with fine wine or luscious fruit. Then they lovingly age their vinegars for years in wooden barrels. This unhurried, traditional process preserves and deepens the flavors of the original ingredients. The result is vinegar with deep, rich character and complex flavor. As you’ll taste for yourself, this makes all the difference when you add it to your favorite salads, stews, soups, sauces, desserts, and more.

That’s Why I’m a Purist—and I Invite You to Be One, Too!

As a professionally trained chef, I’m a vinegar purist, old-fashioned in my tastes. That’s why, when members of the Fresh-Pressed Olive Oil Club began clamoring for properly aged artisanal vinegars to complement their extra virgin olive oils, I set out to find the best that Mother Nature makes, helped along, of course, by the artisans at the great vinegar houses. I think of them as vinegar vintners because they do the same exacting work that wine vintners do.

I’ll introduce you to them in a moment. But first…

Just Some of the Ways These Vinegars Will Take Your Cooking to the Next Level

As an acid, vinegar brings lively brightness and zest to dishes in the same way a squeeze of lemon does. But a lemon offers just one flavor. Each of the four vinegars in my curated collection has a unique and deliciously complex flavor profile. Just like a professional chef, you’ll now have a whole new palette of interesting new tastes to enhance a vast range of culinary creations. You’ll have so much fun and enjoyment discovering the possibilities. For example:

Delicious Sauces in a Jiffy—with Deglazing. Use any of these vinegars instead of (or even in addition to) wine to deglaze a pan and turn the fond (the crisp brown bits left after sautéeing) into a rich and quick sauce.

Mouthwatering Enhancements of Classic Dishes. Vinegar is an amazing addition to beurre blanc and béarnaise, to name just two classic butter sauces. With sugar, it creates the ultimate sweet-and-sour sauce known as gastrique.

Juicier Grilled Meats When Marinating. Because vinegar is acidic, it helps break down and tenderize protein fibers, for juicier grilled meats.

Deeper Flavors from Pickling. These vinegars don’t merely preserve foods but also impart a much more delectable tartness.

Drizzles That Dazzle. A few drops of any of these vinegars will enhance just about any dish, from a risotto to a charcuterie plate to berries and ice cream.

Fast and Fantastic Finishes. With just a single splash, you’ll add such flavorful notes to finish a tossed salad or braised greens. In seconds, you can elevate any soup or stew from good enough to glorious. You’ll have so many interesting ways to transform your marinades, vinaigrettes, sauces, desserts—and even your cocktails and mocktails!

Ready to order? Click here.

Did I Say Cocktails? Oh, Yeah! You’re Gonna Love My Shrub Coolers!

As you may have noticed, from corner pubs to the highest-end restaurants, the popularity of artisanal vinegar cocktails is exploding. You’ll understand why when you try the recipes I’ll provide for my favorite “Shrub Coolers.”

Shrub is an old-fashioned sugar-and-vinegar syrup that’s having a renaissance. The two recipes I’ll share with you are a fabulous alternative to lemonade and other coolers. Enjoy them as mocktails or—to turn them into killer cocktails—just add a jigger of your favorite spirit.

And we’re just getting started!

In fact, nothing will inspire your creativity in the kitchen more than the combination of fresh-pressed olive oils and your new 2025 collection of world-class vinegars.

How These Vinegars Have Been Carefully Chosen to Complement My Fresh-Pressed Olive Oils to Enhance So Many Dishes

Move over, salt and pepper—vinegar and olive oil are in the house to enliven your dishes! While I don’t believe in any hard-and-fast rules, I do like to pair milder vinegars with milder oils so that one doesn’t overwhelm the other. If you’re using a bold selection from the Fresh-Pressed Olive Oil Club, go with the bold Raspberry Vinegar. If you’re using a fruitier, milder olive oil, pair it with the Condimento Bianco Senape.

Think about the foods on your plate, too. If you’re making a salad with bitter greens, add sweetness with a sweeter vinegar like Condimento Barili Exclusivi or a mildly acidic note with Calamansi Gourmet Vinegar. If you’re making a chopped salad with provolone and salami, the Raspberry Vinegar will balance the richness of the meat and cheese.

I also like to combine vinegars. For a vinaigrette with great complexity, use half Senape and half Raspberry Vinegar along with your fresh-pressed olive oil. The beauty of having four wonderful vinegars in this collection is that you can have fun discovering the pairings you like best.

In the special report that accompanies your vinegar collection, I’ll give you all the guidance you’ll need to use each vinegar like a master chef.

With the four exceptional vinegars in this collection, you’ll have so much fun discovering a wide variety of pairings you like best.

Ready to order? Click here.

Meet the Four Vinegars in My All-New 2025 Collection—from Sweet to Tart

From more than a hundred master vinegars we tasted, here are the four finalists we’ve chosen for this 2025 collection of all-star artisanal vinegars:

Condimento Barili Exclusivi, a balsamic vinegar, adds sweet richness and complexity, especially as a finishing touch.

Condimento Bianco Senape, a white cooked grape must (grape juice made from all parts of the grape) and white wine vinegar, is enhanced with whole mustard seeds for depth of flavor.

Raspberry Vinegar, crafted from raspberries and nothing but raspberries, delivers both fruitiness and acidity for a sweet-tart taste.

Calamansi Vinegar, made from the exotic calamansi fruit, has a tangy citrus note that’s zestier than lemons and limes.

In the special Vinegar Report that accompanies your 2025 vinegar collection, I’ll give you all the guidance you’ll need to use each vinegar like a master chef.

With the four exceptional vinegars in this collection, you’ll have so much fun discovering a wide variety of pairings that you, your family, and guests will relish in the months ahead.

And now let me introduce you to the four top vinegars I and my Merry Band of Tasters have sourced for you this year…

Vinegar #1 in Your All-New 2025 Artisanal Collection:
A Perfectly Balanced Balsamic di Modena

• Vinegar Variety: Condimento all“Aceto Balsamico di Modena IGP” Barili Exclusivi
• Flavor Profile: Rich and sweet
• Producer: Società Agricola Acetomodena, Modena, Emilia-Romagna, Italy
• Vinegar Vintner: Paolo Vecchi

Founded by the intrepid Paolo Vecchi, whose family has been making balsamic vinegar for three generations, Società Agricola Acetomodena is located in the heart of Modena in the Emilia-Romagna region of northern Italy, known for fast cars and slow food—Parmigiano-Reggiano cheese, Parma ham, and balsamic vinegar. Indeed, true balsamic vinegar only comes from Modena. Acetomodena even uses its own Lambrusco and Trebbiano grapes (the only permitted varieties) to craft its vinegars.

What began as a hobby for Paolo has grown into a passion and a thriving business. There’s a friendly but fierce competition among Modena producers, and, in 2015 and in 2022, Paolo won the prized, and not always awarded, title of Gran Riserva at the Palio della Ghirlandina. It’s a competition that can only be won every 5 years (in 2021 Paolo took 2nd). On the global stage, Acetomodena just took home two silver medals at the United States International Vinegar Competition.

With so many bottles on supermarket and gourmet shop shelves labeled “balsamic,” it’s important to know how true Aceto Balsamico is made. In the world of balsamic vinegar, “top shelf” is Aceto Balsamico Tradizionale DOP (Denominazione di Origine Protetta or Protected Origin Denomination), which can take generations to make and is wildly expensive. That’s because it’s crafted exclusively from cooked grape must (grape juice made from all parts of the grape) and aged for a minimum of 12 years and sometimes 25 years or even longer. A few ounces cost well over a hundred dollars, so it’s not used for cooking or making vinaigrettes but for drizzling sparingly as a finishing touch.

The next tier of balsamic is Aceto Balsamico di Modena IGP (Indicazione Geografica Protetta or Protected Geographical Indication). It has to be made from grape must of native Modenese grapes and wine vinegar and aged in wooden barrels for at least two months. Acetomodena’s IGP is made in an artisanal fashion, aged in barrels with a maximum volume of 300 liters (about 80 gallons) for as long as three years, which allows it to get sweeter and more harmonious as it achieves the perfect ratio of density to acidity. Mass producers take an industrial route, rapidly boiling down the grape must (imparting the taste of burnt toast in the process), rather than reducing it slowly and with great patience. Such producers also tend to use only the minimum amount of grape must blended with a high percentage of wine vinegar and aged in giant 40,000-to-50,000-liter barrels, resulting in a product that lacks the quality and taste of a finely crafted vinegar.

Ever since I first introduced my vinegar collection, I’ve worked hand in hand with manager Gary Paton to push the envelope further in terms of flavor. Our selection is again a special blended vinegar, Condimento all“Aceto Balsamico di Modena IGP Barili Exclusivi—meaning from exclusive barrels—that has benefited from another year of aging and is reminiscent of a fine DOP. The Condimento designation allows producers more freedom to craft a vinegar that goes beyond strict IGP requirements (there are two consortiums in Modena to make sure certain rules are adhered to for every type of vinegar).

Tasting the different balsamic vinegars in Acetomodena’s two cellars, one reserved for DOP and the other for IGP, allowed me to compare and contrast them, to see how this Condimento is akin to Aceto Balsamico Tradizionale, assimilating its characteristics in a shorter time. “It’s made in the same style as a DOP, just younger,” Gary explained.

This Condimento Barili Exclusivi is the perfect balance of acidity, sweetness from grape must, and woodiness from aging in smaller cherry wood barrels (Paolo’s favorite). I liken it to when vintners create a cuvée, blending wines from various barrels to create a finished product that is greater than the sum of the parts.

Impressions and Recommended Food Pairings: At first, you’ll inhale the aromas of prunes, sweet dark cherries, dried figs, and dark chocolate, followed by hints of vanilla pipe tobacco, leather, and toasted oak. On the tongue, it’s thick, rich, tangy, and velvety, with a well-calibrated sweetness and tartness that comes in waves. You’ll taste dried prunes, dried dark cherries, red currants, raisins, vanilla, and dark honey, along with the tartness of dried cranberries, plus a touch of smokiness from the barrels. This vinegar is sweet, strong, and luscious with a subtle acidity balanced by heady aromatics and a super-long and pleasantly tangy finish.

Condimento Barili Exclusivi will enhance every kind of salad and every green. Pair it with your fresh-pressed olive oils to enhance mature or fresh cheeses, from aged Parmigiano-Reggiano to fresh burrata, and to make a sauce for filet mignon alla Modena. Drizzle it over all manner of charcuterie, on brie & onion upside-down tart, on tomatoes with a sprinkling of Maldon salt, on cooked vegetables, fish, lamb, and egg dishes, on a strawberry-balsamico sundae and pineapple “carpaccio” with vanilla ice cream, on flourless chocolate cake and quick breads, and on French toast topped with butter and berries. Do use it judiciously in cooking—add it at the very end of a recipe such as a risotto, then dot each serving with a few more drops.

Ready to order? Click here.

Vinegar #2 in Your All-New 2025 Artisanal Collection:
A Divine, One-of-a-Kind White Wine Vinegar

• Vinegar Variety: Condimento Bianco Senape
• Flavor Profile: Sweet and slightly tangy
• Producer: Società Agricola Acetomodena, Modena, Emilia-Romagna, Italy
• Vinegar Vintner: Paolo Vecchi

Let’s set the record straight—“white balsamic” is not a recognized type of vinegar in Italy. That’s because, by its very nature, a balsamic vinegar must be made according to standards set by the consortiums in Modena—and that means made solely with grape must that naturally darkens to its signature purple-brown color. That being said, this Condimento Bianco Senape, or White Condiment with Mustard, is reminiscent of a fine balsamic because it’s crafted in the perfect ratio of two parts white cooked grape must to one part white wine vinegar. Both the grape must and wine vinegar are made solely from Acetomodena’s famed Trebbiano grapes, which give it its unique light color. It omits the Lambrusco grapes that give traditional balsamic its deep color, and the grape must is not cooked as long or at as high a temperature.

The idea for creating a complex, mustard-seed infused white wine vinegar in the sweet style of balsamic came from Patricia, the wife of Acetomodena owner Paolo Vecchi. Patricia was inspired by the ancient Roman cooking technique of using a white vinegar along with honey and mustard to get a delicious crackling crust on spit-roasted pork. The white mustard seeds, which are entirely edible, add a subtle layer of flavor to my Condimento Bianco Senape that would be lost in a traditional balsamic.

The seeds are from plants scientifically known as Sinapis alba or Brassica alba, sourced from France as well as Italy, and added to each bottle in a special controlled zone of the acetaia. Unlike vinegars misleadingly labeled white balsamic, and which have all sorts of colorings and flavorings as additional ingredients, nothing else goes into this naturally sweet vinegar.

“This is a modern take on an ancient product and completely one of a kind because of our white wine vinegar and mustard seeds—the senape,” said Acetomodena manager Gary Paton. “They float like snow in a snow globe yet have on the warm fall shades reminiscent of Van Gogh sunflowers.”

This condiment has become very popular with professional chefs who want to give their dishes the taste of a fine balsamic without its visually dominating the ingredients on the plate. “Even in Modena where Aceto Balsamico is king, chefs have embraced it,” said Gary.

Impressions and Recommended Food Pairings: The aroma has notes of freshly ground mustard seeds, honey, malt, sourdough bread, and the earthiness of raw cedar. Taste the sweetness of white peaches, Golden Delicious apples, and honeysuckle; the butteriness of macadamia nuts; and the spiciness of white pepper, along with bursts of bright mustard and earthy chestnut honey. It’s the perfect blend of sweet and tart, like a finely aged white wine.

My wife Meghan reaches for this mustard vinegar to effortlessly create a rich and silky vinaigrette just by whisking in fresh-pressed olive oil and a bit of salt and pepper. We love the sweetness of this vinegar yet will also blend it with other vinegars when we want a bit more tartness. Use it as a marinade for poultry, pork, and fish. Drizzle it on steak and burgers, gourmet sandwiches with prosciutto and other meats, bruschetta with tomatoes, fresh salads like rocket with pine nuts and a drizzle of honey, and eggless Caesar salad. It makes a wonderful pickling liquid for cucumber salad, a dressing for roasted root vegetables and lentil dishes, a great base for mustard dill sauce and ham glaze, and a flavor booster for blistered cherry tomato sauce. It’s a delicious way to dress French potato salad. Mix it with mayonnaise to use as a quick dip or to enhance egg salad. It lends just the right note to Asian dishes like sweet-and-sour pork.

Ready to order? Click here.

Vinegar #3 in Your All-New 2025 Artisanal Collection:
The Artisanal Raspberry Vinegar No Supermarket Variety Can Match

• Vinegar Variety: Raspberry Vinegar
• Flavor Profile: Tart and fruity
• Producer: Gölles, Riegersburg, Styria, Austria
• Vinegar Vintner: Alois Gölles Jr.

With the inclusion of Gölles Apple and Pear Balsamic Vinegars in earlier collections, we’ve expanded the number of Gölles fans in the US. This year, I wanted to introduce you to another sensational Gölles vinegar and chose their unique Raspberry Vinegar, a luxury product that stands out from supermarket and gourmet shop versions, which are usually made from run-of-the- mill vinegar, minimal if any real raspberries, and likely artificial flavors and colors and sugar as well.

How did Raspberry Vinegar enter the Gölles pantheon of products? “In the early 1990s, in Austria, the so-called French nouvelle cuisine was the rage among our best chefs and best restaurants,” Alois recounted. “One of the most popular dishes was salad dressed with raspberry vinegar along with walnut oil. But when I tasted the raspberry vinegar used at a local restaurant, it was nowhere near how I envisioned raspberry vinegar could and should taste. When I asked the chef about the brand he used, he showed me a bottled French raspberry vinegar. I read the ingredients: red wine vinegar and raspberry flavor. Right away I said to myself, ‘It’s not that good because it tastes like cheap red wine vinegar.’”

Soon after, Alois set about crafting the ultimate Raspberry Vinegar. Just as with his Apple Balsamic Vinegar, now celebrating its 40th anniversary, he worked diligently to craft an artisanal product that would live up to his expectations.

“It took two years to get it right—the berries must be harvested around the end of June, before it gets too hot, which can negatively affect the fermentation,” Alois said. “We use a special variety, Willamette raspberry, which is a little bit darker than the raspberries you munch on and is reminiscent of richly flavored wild raspberries.

“It was important for us to make the raspberry vinegar in a pure way—it has one ingredient: raspberries. Our approach is to make raspberry juice, ferment it into raspberry wine, and then transform that wine into vinegar—no adorations, no other ingredients. We do the same with all our fruits, whether quince or apples or pears. And that’s why our products taste unique: it’s the fruit and nothing else. That means no preservatives either,” said Alois. “Expect that the reddish color of the Raspberry Vinegar will deepen to more of a cognac shade over a few years. If you’d like to protect the raspberry color after opening, you can keep it in the fridge, but it’s not necessary.” Chances are, you’ll devour it so quickly that this won’t be an issue.

If you’re used to artificially flavored vinegars, prepare to be blown away. This vinegar is tart and bracing because it is crafted from real fruit using time-honored traditions, with just a small amount of natural sugar from the berries. Alois’s son, David, the third Gölles generation involved in the business, is poised to carry on those traditions. David has been heading up the family’s distilled spirits project, the House of Whisky, Gin & Rum, and will take over for his dad next year when Alois retires.

Though others have tried to copy Gölles’ success, their attention to detail and their blending of Old World techniques with the latest innovations keep them in the lead, a position they are sure to maintain under David’s leadership.

Impressions and Recommended Food Pairings: The very clear, bright, and slightly tart flavor of raspberries is completely captured in the bottle. Note the fruity aroma of fresh, sweet raspberry jam with just a hint of rose. On the palate, you’ll taste dried dark cherries, raspberry purée, and the essence of raspberry lambic beer. This vinegar has an acidic profile very much akin to that of a fine red wine vinegar, making it appropriate to use in just about any recipe that calls for red wine vinegar.

Raspberry Vinegar lends itself perfectly to dressings made with nut oils, such as walnut or hazelnut. Use it on fruit-based salads and to add balance to fruity desserts that would otherwise taste too sweet, such as a raspberry sorbet or Bavarian cream. Make it part of a chicken or mushroom marinade, and use it to deglaze your pan when making reduction sauces. Just add a tablespoon or two, along with some butter and berries, and, voilà, a simple fruit sauce for pork and duck. Or get even more creative with an orange-raspberry gastrique or pork medallions with berry sauce. Raspberry Vinegar adds punch to many drinks, from your morning mixed fruit power smoothie to a raspberry shrub spritzer.

Ready to order? Click here.

Vinegar #4 in Your All-New 2025 Artisanal Collection:
A Zesty and Delicious Vinegar Surprise

• Vinegar Variety: Calamansi Vinegar
• Flavor Profile: Citrusy and tangy
• Producer: vomFASS, Waldburg, Ravensburg, Baden-Württemberg, Germany
• Vinegar Vintner: Thomas Kiderlen

Visiting Waldburg, Germany, in the very south of the country, is like taking a step back in time, a few steps actually. With a population under 3,000, it’s the home of Schloss Waldburg, a medieval castle (now a museum) that sits atop a large hill overlooking the bucolic landscape. But on the other side of town is the completely modern building that is vomFASS. It’s the perfect metaphor for my Calamansi Vinegar—a contemporary condiment crafted in the style of classic vinegars. The name vomFASS means from the cask, a nod to the fine barrel aging of many of their products, including vinegars and spirits.

I know that each vinegar I present to you will delight your palate, but I always want to include one that will completely surprise you. In this collection, it’s the Calamansi Vinegar. I have to say, it took an extremely special vinegar for me to choose one that could be described as “cocktail style.” Truth be told, my wife, Meghan, has been using calamansi vinegars for some time—she loves them in salads and marinades.

Just what is a calamansi? It’s a citrus fruit often described as a cross between a kumquat and a mandarin orange, though its taste makes me think of exotic yuzu enhanced with a blend of traditional citrus—lime, lemon, and orange. Calamansi’s skin goes through the citrus rainbow as it ripens: green is underripe, yellow is ripe, and orange is overripe. Also called a calamondin or Philippine lime (where it’s now primarily grown), the calamansi is native to many countries in Southeast and East Asia, such as Indonesia and (southern) China, and it’s a staple of many cuisines in these regions.

Run by Thomas Kiderlen, vomFASS was started by Thomas’s father in 1994. The company is socially driven and has sustainability at the heart of its operation. And this Calamansi Vinegar reflects that. It’s fresh, dynamic, versatile, and made with the same passion that guides the other vinegar vintners we work with. The recipe blends fruit pulp with brandy vinegar and pure cane sugar, which both preserve and further enhance the fruit’s intense and unique flavor while imparting just the right note of sweetness. The fruit is sourced through a partner program in the Philippines that ensures a fair price for small farmers and also supports various school projects for children. The cane sugar is also Fair Trade.

“Part of our magic is our careful selection and curation of the finest growers and producers. Most are multigenerational businesses, like ours, who follow the strictest guidelines for cultivation, harvesting, land stewardship, maturation, and extraction practices,” said Thomas.

VomFASS is a forward-thinking company, bringing in the latest technology without compromising artisanal traditions. I was quite taken with their super high-tech machinery, like the piece of equipment that can measure the acidity in a vinegar and indicate, for instance, when it has reached the optimal percentage or when more oxygen is needed. If you’re able to visit, their guided tour is as entertaining as the tour of the Waldburg castle.

Impressions and Recommended Food Pairings: On the nose, you’ll experience a mélange of citrus zest—the aromas of yuzu, mandarin orange, lemon, and lime, with notes of fresh ginger, lemongrass, lemon verbena, lemon candies, and makrut lime leaves. On the tongue, there’s a burst of sweetness that gives way to a citrusy tingle. You’ll taste hints of sour orange, key lime, yuzu, florals like jasmine, herbal notes like chamomile and lavender, orange blossom honey, kumquat, and tangerine. There’s a long citrus finish with just a note of the very hard-to-find lemon-drop chile pepper.

Calamansi Vinegar is wonderful in any recipe that calls for citrus. Add a scant teaspoon—the equivalent of a squeeze of lemon—for a punch of flavor. Use it in sweet or savory recipes and in Asian and other ethnic dishes. Drizzle it over seafood dishes like ceviche and tuna tataki, crudo, vegetable and grain salads, greens (raw or cooked), and roasted vegetables. It’s excellent in a marinade for herbed salmon and as a finish for chicken piccata and other recipes with a lemon sauce. Swap it for lemon juice in citrus aioli and homemade mayo and for lime juice in guacamole and Cuban chicken with mango salsa. It enhances citrus-based desserts, from granita to lemon layer cake to lemon mousse with blueberry compote, and alcoholic and nonalcoholic drinks like calamansi margaritas or plain sparkling water.

Ready to order? Click here.

Health Benefits of Vinegar

As published in U.S. News & World Report

“The health-related benefits of vinegar aren’t a new phenomenon. Back in 400 B.C. the ancient Greek physician Hippocrates reportedly used fruit-derived vinegars to treat wounds, coughs and other ailments. Fast-forward to today, and vinegar is showing promise as a tool to improve blood sugar control and blood lipid (cholesterol) levels—perks that stem largely from the polyphenols and the acetic acid in vinegar, and the probiotics (health-promoting bacteria) that result from the fermentation process.”

“Vinegar can do wonders for your blood sugar.”

—Bottom Line’s Book of Health Breakthroughs

“The scientific evidence of vinegar’s blood sugar benefits is strong and consistent,” reports Carol Johnston, RD, PhD, professor and assistant director of the School of Nutrition and Health Promotion at Arizona State University, Phoenix.

As Dr. Johnston explains, “A recent statistical analysis of the 11 best studies concluded that consuming vinegar with a meal, compared with having the same meal without vinegar, reduced postmeal blood sugar spikes by an average of 40%.

“Why this matters: Much of the metabolic damage caused by diabetes—and prediabetes—is caused by these spikes.

“Timing: For the best effect on blood sugar, consume vinegar at or near the start of a meal.… For the most reliable effect, dilute two tablespoons of vinegar in a glass of water and drink it with the first bites of the meal.”

These Vinegars Are Your Perfect Pantry Additions...And Make Wonderful Gifts As Well!

In the months ahead, you’ll have so many opportunities to enhance your favorite autumn and winter dishes while trying the 35 kitchen-tested recipes I’ll include with your artisanal vinegar collection. Each meal can be a new adventure in elevated flavors.

All four vinegars in your collection are naturally free of fillers, gluten, soy, egg, dairy, nuts, and anything artificial.

Just $98…and You’re Protected by Our No-Risk, No-Questions, 100% Money-Back Guarantee

Your purchase is covered by my ironclad, 100% money-back guarantee. If you do not fall madly in love with these artisanal vinegars, just say the word, and you’ll receive all your money back, no questions asked. And you won’t even have to return a single vinegar. All will be yours to keep.

Special Request:
RSVP Now. This Is a One-Time Offer (Not a Club) and Quantities Are Strictly Limited

My personally curated collection of artisanal vinegars is a one-time offer. It’s not a club, so you won’t receive any automatic shipments in the future. I have a very limited quantity of these sets. When they’re gone, they’re gone, and I am announcing them to all 20,000 members of our Fresh-Pressed Olive Oil Club.

I must ask that if you’d like one or more of these sets, please respond right away to avoid disappointment.

Why These Vinegars Are So Special to Me…and Will Be to You!

For years our Fresh-Pressed Olive Oil Club members have been quite vocal in their demand for vinegars as fine as our olive oils. To me, it’s always been a paradox that these two foods that match so perfectly on the plate must be crafted so differently on the farm! A great olive oil must be super fresh—right from the harvest—while a great vinegar must age so long in a series of barrels.

Luckily, the world of olive oil is closely tied to the world of vinegar. On my olive oil hunts over the years, I and my Merry Band of Olive Oil Tasters have gotten to know vinegar producers around the globe and have developed relationships, indeed friendships, with them.

I’m thrilled to be able to bring you the best vinegars I’ve ever tasted from the best of these producers. For this collection, I chose four renowned makers in Europe where crafting vinegar is a high art. Theirs are the vinegars I would bring home from my travels, stuffed into my suitcase, hoping I’d have enough to last until my next visit. I couldn’t be more thrilled to bring them to you now!

I can’t wait for you to experience these vinegars in your favorite dishes and in the 35 kitchen-tested recipes I’ll include in your all-new 2025 Vinegar Collection Report. In your Report, I’ll also describe the complete heritage and pedigree of each vinegar. You’ll also meet the proud artisans who create these world-class vinegars and hear, in their own words, why they are so passionate about making vinegars that are esteemed as among the finest in the world.

I assure you, once you start enjoying these master-made artisanal vinegars, with their deep, rich, palate-awakening flavors as complex as the finest wines, you’ll never go back to the mass-produced, one-note wannabes that fill our supermarket vinegar shelves.

Tasting is believing. That is what I invite you to do now.

Happy drizzling,

T. J. Robinson
Curated Culinary Selections