This vinegar is made from black garlic and apple cider mother: We grow the garlic and then double ferment it into a wine and then convert to a vinegar using the slow, French Orlean process of vinegar making. The result is a rich, umami flavored vinegar that gives the acid a fig, black molasses flavor. Is great in lieu of soy sauce on sushi and Asian dishes, with sautéed mushrooms, and in any dish calling for black garlic. Refrigerate after opening.