This unadulterated asparagus vinegar is not made with the aid of aromas or simply by adding asparagus to white wine. It is offered to you in it’s natural unfiltered, unpasturized state. No easy thing to do. First fresh spears from Sulzmann in the Marcheld, Lower Austria, are hand selected, peeled and gently pressed, then spirituously fermented before resting for a year to allow the aroma to bloom. Once fermented, the young vinegar ages another two years before bottling. The taste is incredibly intense, so sprinkle, don’t pour over fish fillets, casseroles, omelets, sauce bernaise, hollandaise or, that’s right, blanched asparagus.