Spirit vinegar is a type of vinegar produced by fermenting a distilled alcohol solution, typically derived from grains, potatoes, or molasses. The process involves converting ethanol into acetic acid through the action of acetic acid bacteria, resulting in a clear, colorless liquid with an acetic acid concentration usually between 5% and 20%.
Known for its sharp, intense acidity, spirit vinegar is widely used as a preservative in pickling, a cleaning agent, and a cooking ingredient for its neutral flavor. It is distinct from malt vinegar, which is made from fermented barley, and is often labeled as "distilled vinegar" in commercial and culinary contexts.
The term "spirit vinegar" is more common in the United Kingdom; in the United States, the term white vinegar is used to refer to an essentially identical product.