The aromatic concentration that the vinegar acquires through the system of criaderas and solera, reflected in its dark mahogany colour, makes Jerez Vinegar a peerless condiment in world gastronomy. Only a few drops of this vinegar are sufficient to turn any food into a culinary fiesta. Its sharp, yet harmonious bouquet transport us to the magic world of the cellars; sunlight filtering through esparto blinds dimly illuminating the oaken butts. On the palate, the vinegar's acid notes contrast with the surprising roundness that it has acquired during years of ageing.

If producing Jerez Vinegar is an art, making the most of it also requires us to bear its characteristics in mind. Its possibilities are boundless, as the world's most prestigious chefs have discovered. However, its aromatic potency and extraordinary degree of concentration advise that care be taken when using it.

In salads, in seasoning all types of dishes, in stews and sauces, a few drops of Jerez Vinegar add a touch of magic, transforming and giving character to the most varied recipes. It is at the very heart of vinaigrettes, pickles, and marinades; cold sauces, such as mayonnaise or mustard; and hot, reduced sauces.

Beneath are some recipes created by Spain's leading cooks, demonstrating the great versatility of Jerez Vinegar as the basis of all types of dishes.