Black Vinegar has a long, somewhat undefined tradition- usually made from a combination of rice and grains, fermented into alcohol, then into vinegar, sometimes with the addition of garlic, fruits or vegetables, and aged for a long period of time to result in a deep, dark, nearly syrupy condiment with a rich umami flavor. Ours is made with Carolina Gold rice and toasted wheat bran, black garlic and black shallots fermented in our deep malt vinegar, salt, and time. Aged over two years, the rich, almost smoky flavor is a great accompaniment to nearly any dish- mixed into a dipping sauce, a marinade for meats, a punch to your potato salad- once you try this unique flavor your cooking will never be the same.