I used this for a shrub as a non-alcoholic cocktail for a party. I macerated several ripe fuyu persimmons in a vacuum seal with sugar and a few slices of fresh ginger and orange peel overnight, strained, and combined with this entire bottle vinegar to rest in refrigerator for 3 days. Pour a small amount over ice and top with anything fizzy. The shrub was a huge hit. Flavors were rich with persimmon, subtle spice and balanced acidity with sweet. The bottle and packaging would make an impressive gift on their own. A definite repeat.