Gourmet vinegar

For many years now I have experimented in making my own gourmet vinegar after struggling to find any that I really liked. My original version was developed alongside my close friend Sue Turner: a Caramelised Balsamic, essentially a reduced, sweetened version of balsamic vinegar which I often found to be too sharp to use with the oils. This was an immediate success, so why not try more? A chance conversation with chef Ben Sanger in Broke led directly to a fun afternoon in a kitchen experimenting with flavour combinations - which became the Apple Cinnamon Balsamic. A request for a Pomegranate vinegar led to more experiments which eventually worked, along with a now discontinued Red Wine & Cranberry vinegar - I thought it too similar to the Pomegranate, so dropped it a couple of years ago. Requests from some of by more regular customers ended up with my most recent addition, White Caramelised Balsamic Vinegar - a lighter take on the original.