How do you use the sangría vinegar?

Mix it with Cava or a Spanish red wine for sangría, or shake it with sparkling water for a non-alcoholic drink. It works like a shrub—the fermentation and spices are already built in, so you just add liquid.

What do you use the gazpacho vinegar for?

Use it anywhere you'd use vinegar but want more vegetable flavor: on salads, drizzled over grilled fish or meat, or as a dip for raw vegetables. It's bright and peppery with umami from the seaweed and olive oil.

Are these actually probiotic?

Yes, both are made through slow wild fermentation, which produces live probiotic cultures. The acidity preserves some of those beneficial bacteria in the finished vinegar.

Do you get both vinegars or just one?

The product is sold by flavor, so you choose either the sangría vinegar or the gazpacho vinegar when ordering. They are separate bottles with different uses.

Gazpacho & Sangría Vinegars

non alcoholic

The 3-second version

Slow-fermented from native grapes, heirloom apples, and foraged botanicals
Sangría vinegar mixes into drinks or sparkling water
Gazpacho vinegar dresses salads, grilled food, and vegetables
Assertive flavor profile
Two separate bottles, each with a specific use

Why it's on GiftsFeed

Fermented vinegars built on native grapes, seasonal produce, and foraged botanicals

Most vinegars are made by fermenting distilled alcohol, which is fast and consistent but creates a one-note product. These ferment whole ingredients—grapes, apples, tomatoes, peppers, cucumbers—so the finished vinegar carries the fruit or vegetable along with the acidity. That means you get complexity in places where standard vinegar would just add sharpness.

The sangría version works particularly well for people who make shrubs or botanical sodas at home, because the ferment already includes the fruit and spice layers you'd otherwise build yourself. The gazpacho version is worth it if you dress a lot of vegetables or grill often, because it brings umami and vegetable sweetness in addition to brightness. Both are more expensive than supermarket vinegar, but they do more work in the dish.

Good gift when

People who want more from their vinegar than just acidity
Cooks who like fermented foods and probiotic-rich ingredients
Anyone who mixes shrubs or botanical drinks at home
Fans of Spanish flavors who cook with purpose

Skip it if You want a neutral vinegar that disappears into dishes—these bring their own character and are meant to be tasted.

Specs

Sangría Ingredients: Native American grapes, heirloom apples, hibiscus, quince, foraged magnolias, juniper, spicebush, bay leaf, cinnamon, black lime, black peppercorns
Gazpacho Ingredients: Tomatoes, peppers, cucumbers, Arbequina olive oil, purple dulse seaweed, sherry vinegar
Type: Fermented drinking and seasoning vinegars
Fermentation: Slow wild fermentation, probiotic-rich

What's included

One bottle of chosen vinegar flavor (Sangría Drinking Vinegar or Gazpacho Vinegar)

If you're giving it

No sizing to guess

Two bottles, so presentation matters if gifting.

The maker

Lindera Farms is known for fermenting foraged and seasonal ingredients that most producers ignore—native grapes instead of wine industry varietals, cosmetically imperfect vegetables instead of picture-perfect produce, wild botanicals that never make it to market. This collaboration with José Andrés applies that approach to two iconic Spanish flavors, translating sangría and gazpacho into vinegars that carry the spirit of the originals while using ingredients found in the American landscape. The result is a pair of vinegars that work as culinary tools but also as a snapshot of what wild fermentation can do when it's given time and unusual ingredients to work with.

The details

Most vinegars start with the cheapest possible base and rush through fermentation to hit a price point. These take the opposite approach: slow wild ferments built on native grapes, heirloom apples, cosmetically imperfect vegetables, and foraged ingredients that never make it to grocery shelves.

The sangría version ferments American grapes with quince, hibiscus, magnolia, juniper, spicebush, bay leaf, cinnamon, black lime, and black peppercorns. The result is fruit-forward and layered, built for mixing. Add it to Cava or a Spanish red for instant sangría, or shake it with sparkling water for a non-alcoholic version.

The gazpacho version ferments tomatoes, peppers, and cucumbers that would otherwise be discarded for cosmetic reasons, then seasons the brew with Arbequina olive oil, purple dulse seaweed, and sherry vinegar. The finished vinegar is bright and peppery, useful anywhere you want acidity with vegetable complexity—on salads, grilled fish, roasted meat, or as a dip for raw vegetables.

Both are probiotic-rich from extended fermentation, and both carry more flavor than standard vinegars because they start from whole ingredients instead of distilled alcohol. You use them the same way you'd use any vinegar, but they bring more to the dish.

Burlap & Barrel

Gazpacho & Sangría Vinegars

Two craft vinegars inspired by sangría and gazpacho, from Lindera Farms and José Andrés

$19.99at burlapandbarrel.com

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Ships and sold by Burlap & Barrel. About this merchant

The 3-second version

Slow-fermented from native grapes, heirloom apples, and foraged botanicals
Sangría vinegar mixes into drinks or sparkling water
Gazpacho vinegar dresses salads, grilled food, and vegetables
Assertive flavor profile
Two separate bottles, each with a specific use

Cheaper alternatives

Sea Salt & Vinegar Olive Oil Potato Chips$5.99

Questions

How do you use the sangría vinegar?: Mix it with Cava or a Spanish red wine for sangría, or shake it with sparkling water for a non-alcoholic drink. It works like a shrub—the fermentation and spices are already built in, so you just add liquid.
What do you use the gazpacho vinegar for?: Use it anywhere you'd use vinegar but want more vegetable flavor: on salads, drizzled over grilled fish or meat, or as a dip for raw vegetables. It's bright and peppery with umami from the seaweed and olive oil.
Are these actually probiotic?: Yes, both are made through slow wild fermentation, which produces live probiotic cultures. The acidity preserves some of those beneficial bacteria in the finished vinegar.
Do you get both vinegars or just one?: The product is sold by flavor, so you choose either the sangría vinegar or the gazpacho vinegar when ordering. They are separate bottles with different uses.