Austrian schnaps producer Alois Golles ferments just-pressed peak-season fruit into some of the most delicious vinegar we've ever tasted, achieving a heady fresh-berry aroma and a rich flavor poised between sweet and sharp. We love this magenta-hued elixir blended into a marinade for pork or duck, mixed with seltzer for a tangy drink, and whisked into a dressing, which we drizzle over frisee for a perfectly balanced salad.