Thanks to the Ann Arbor People’s Co-op Facebook feed, I found this jazzy little article all about vinegar, by professional Chef Kelly Myers

Vinegar quality depends on two things: the vinegar’s source material (what the vinegar is made from) and the length of time, if any, the vinegar is allowed to age and develop flavors.

Vinegar can be made from any sugar, making for a broad spectrum of choices. Besides wine vinegar, there is cane vinegar, malt vinegar, cider vinegar, East Asian black vinegar, purple sweet potato vinegar, balsamic vinegar, and vinegars made from white and red rice.

Read all about the magical wonderland that is vinegar in her article on culinate.com