At Lang Weinessig, the name says it all. Everything here revolves around vinegar, the acidic condiment. Jens Lang trained his palate in Michelin-starred kitchens. Sweet, sour, or spicy: compositions like Karla, Leni, and Liese transform dishes into special taste experiences.

A conversation with Jens Lang and Claus Driese of Lang Weinessig

Mr. Lang, why does everything for you revolve around vinegar?

I trained as a chef in fine dining and worked at that level for many years. In that environment, spices are used in a variety of ways to refine dishes. We view vinegar as an acidic condiment. Based on this, we produce high-quality gourmet products with an acidic note. In the kitchen, you don't just use vinegar for salad—its use is extremely diverse and multifaceted. We are experts in all forms of acidic seasoning. With our creations, we show: vinegar is a fantastic spice with endless possibilities.

How did the idea for a gourmet manufactory come about?

I fell in love with vinegar as a spice more than 25 years ago. Back then, I began experimenting with different acid sources, wooden barrels, and aging periods. Over the years, that passion grew into our manufactory, where we now produce a whole range of fine vinegar specialties.

What makes your vinegars special?

We take our time. Long aging periods in high-quality barrels, selected base ingredients, and the craftsmanship from fine dining—that’s what makes the difference. Every composition is created with care and attention to detail.