These infusion barrels had been “working” for at least 12 years when Kurt, founder of Rozendal Vinegar, began his experiments with the various herbs. No vinegar barrel is ever empty, rather vinegar is drawn off and new vinegar added to ensure there is always some of the character of the original vinegar. A unique Balsamic-style vinegar is the result. Small batches are bottled using a gentle gravity-flow system. Natural cork closures allow the vinegar to breathe, evolve and mature further while in the bottle.