Our 20 year old barrel ages Champagne balsamic vinegar is very acidic at over 7%, it should be respected! Sourced from Napa Valley this dry champagne was acquired when Big Paw moved from Mare Island in 2008. We have kept it until now. It has a super pop on the pallet, used best as a player in salad dressings and sea foods. Mix 1 part to 2 parts Big Paw olive oil; add salt and pepper and a pinch of your favorite fresh herbs. This was a 10 gallon, “once it’s gone it’s gone”, creation of only 150 bottles. Celebrate!