Definition: Martin Pouret, Orléans

Even if the wine was poor, the expertise of the vinegar makers of Orléans, known as the "Orléans process", was renowned even on other continents. Today, this "traditional" method remains unchanged. However, many vinegar makers have disappeared over time. The only survivor today is master vinegar maker Martin Pouret, whose origins date back to 1797.

This dynamic company is now the last guardian of Orléans' expertise. While most industrial vinegars are produced in less than 48 hours by immersing acetic bacteria, at Martin Pouret, carefully selected wine takes three weeks to transform into vinegar in oak barrels called "vessels" before ageing for six months in other barrels. During this ageing process, it develops and refines its aromas and roundness on the palate.
Here is a comparison of the manufacturing processes that explains why a vinegar made in the traditional way has so much flavour:

To promote and defend the properties of traditional vinegar, Martin Pouret created the "Club des toqués du vinaigre d'Orléans" (Orléans Vinegar Lovers' Club). The Club's members include dozens of renowned chefs from the world of fine dining.

Main source: Martin Pouret - E-mail: contact@martin-pouret.com
Link to the official website: