The berries, which are delivered to Vienna the day they’re picked, come from Styria, a mile above sea level. Climate-wise, it’s a rough place to ripen but that’s what makes this vinegar so berry good. There, the natural fruit acids become more intense, the flavor more clearly defined. Gently pressed and brought to fermentation, sediments are removed several times before deemed fit to mature. Before you do anything, pour some in a little water to get the full impact of the fruit. Then use it however you like. On hard cheese. Blanched veggies. Ice cream. Once you start, you won’t stop.