Well, it's sweeter than ordinary vinegar, but the magnolia vinegar was sweeter. Neither of them had the sugar of true balsamic. The owner makes it into fruit wine first, and then ferments that into vinegar, so it's got some of the tartness of fresh raspberries.

I did try the ginger vinegar, but it didn't have enough of the ginger zippyness for me. I have a fine recipe for homemade ginger ale that it surprisingly simple, so I'd rather make that for parties. The magnolia vinegar is going to be amazing diluted into seltzer water, though.