Two types of sediment can be found in vinegar: First are matters in suspension in the liquid and sinking to the bottom with time, very much like old wines. Our vinegar is nonfiltered. Although we allow it to settle naturally before bottling, a small deposit can occur. Filtration would make a more limpid liquid but would reduce the intensity of its flavour by removing the aromatic particles, hence we keep our vinegar unfiltered. The second possible sediment features more of a gelatinous aspect. It consists of a mass of cellulose formed with the action of acetobacter and generally is called “the mother”. This one can develop inside the bottle with the slight amount of oxygen there is. Although this viscous mass is as harmless as residual sediments, if it grows, removing it and storing the bottle in the refrigerator would be preferable to prevent it from re-forming since it could eventually degrade the vinegar’s quality by reducing its acidity level.