A chef's wet dream.
The same Mr. Marin who makes our awesome prosciutto smoked salt, also has a small orchard of Maraschino cherries. His vinegar is no mere infusion -- he ferments the cherries into wine, lets it turn to vinegar, and then ages it oak for a year.
How to enjoy it
Can you say soup? Salad? Or just dip your bread into it.
Who makes it
Bura i Sol, an artisanal prosciutto maker from the Dalmatian hinterland.