Vinegar is a time honored product made by fermenting liquids with a low alcohol content.
A wide variety of vinegars exist, depending on whether wine, alcohol, apples or other basic ingredients are used.

Wine vinegar is the most typical.
This is made by leaving the wine open to the air so that micro organisms are deposited and the wine oxidizes.
A thin film slowly forms on the surface of the wine and this increases until it becomes a compact layer. This is known as the "madre" or vinegar "mother" and is the basis of vinegar production.

Wine vinegars range from rich, golden hues to shades of deep red, depending on the wine from which they come.
Acidity can vary from 4 to 9 degrees per liter, according to strength, but a good vinegar, like the ones we produce, usually contain approximately 6 per cent acetic acid.

The vinegar we use at Harry's Bar is produced from Cabernet wines. It is matured naturally for over a year and then carefully sealed in half liter bottles.