The Taste of a Memory: Camomil Comes Back Home

Recovering Cal Badia’s most beloved liqueur: Camomil

This Christmas, we have one of those stories that can only be told from the heart. At Badia Vinagres, we’re thrilled to share the revival of a product deeply cherished by our family: Camomil, a liqueur that was first crafted at Cal Badia exactly 75 years ago. This liqueur is made from chamomile, as its name suggests, along with other herbs such as anise, rosemary, mint, orange peel, and lemon zest.

The original Camomil recipe dates back to November 17, 1950, and is part of the handwritten recipe book of Agustí Badia, founder of the vinegar house. This book, over a century old, has been passed down through generations and is one of our family’s most treasured possessions. That’s where we found the last Camomil entry. And the most surprising part? Without planning it, the final batch of this new edition was completed exactly on November 17, 2025. A coincidence that deeply moved us.

A collaboration with Tres Cadires

This revival wouldn’t have been possible without the collaboration of Tres Cadires, an artisanal distillery in Arbeca that shares our passion for craftsmanship. After including some of their liqueurs in our Christmas gift boxes last year, we met Andreu, the heart behind the project, who encouraged us to bring back the tradition of making liqueurs.

And so, the new edition of Camomil was born, made faithfully following the original recipe and with a 21-day maceration. After that, it is gently distilled to integrate the aromas and refine its texture. The result is a fine, aromatic, and elegant liqueur, made to accompany special moments and, above all, to enjoy calm and memorable after-dinner conversations.

A bottle that honours past and present

For this release, we wanted to preserve the original spirit in the design as well. The label is inspired by the original 1950 Camomil bottle from Cal Badia, while maintaining the graphic identity of our Gardeny vinegars and incorporating the BD seal: Badia Destil·leria, a symbol of returning to our roots.

A liqueur to celebrate

At Cal Badia, opening a bottle of Camomil was a sign of celebration: a wedding, a birth, or an important family gathering. Now we want it to become part of the collective memory again, especially for the people of Mollerussa who once tasted it or heard stories about it.

Each bottle is unique. We’ve produced a limited edition of 400 bottles, each one numbered individually. They are available exclusively at our Christmas Pop-up shop, located at Carrer del Palau 9, Mollerussa, and included in this year’s Christmas gift boxes. To reserve one, you can visit us in person or contact us directly at 973 71 17 70.

Camomil is an invitation to pause, celebrate with loved ones, and enjoy after-dinner moments with a liqueur full of flavour, history, and tradition.

Will you try it this Christmas?

Vinegar: the invisible essence of many sauces

Some ingredients go unnoticed, yet without them, nothing would taste quite the same. Vinegar is one of them. Discreet and essential, it’s the invisible foundation that brings balance, depth and character to countless recipes. In our kitchens, it’s almost always present — in salads, marinades, pickles, escabeches… and of course, in sauces. And its presence is no accident.

Common everyday sauces like ketchup, mayonnaise or salsa brava all share one thing in common: vinegar. This ingredient not only provides that characteristic tang, but also helps preserve, balance and deepen flavour, and contributes to a smoother texture.

Vinegar acts as a natural flavour enhancer, supports emulsification and improves food preservation, especially in homemade recipes. In fact, the most widely consumed sauces in Spain traditionally contain vinegar:

Salsa brava: often includes vinegar to intensify the heat and add acidity.
Ketchup: vinegar is essential to balance the sweetness of tomato and sugar.
Mayonnaise: the acid helps emulsify the egg and oil and stabilises the mixture.
Mustard: many versions include vinegar to enhance flavour and improve texture.

Other sauces, such as romesco (traditionally served with calçots in Catalonia), mojo picón from the Canary Islands, or cocktail sauce (widely used with seafood), also rely on vinegar.

Sauces of the World

This ability to bring coherence and harmony is universal. Wherever there’s a cuisine with identity, there’s vinegar. In China, it’s at the heart of sweet and sour sauce; in Japan, it elevates the flavour of ponzu; in Argentina, it energises chimichurri; and in the Philippines, vinegar is not just added — it’s the base of iconic dishes like adobo, both preserving and flavouring.In Eastern Europe, vinegar appears in tangy or spicy sauces that accompany smoked meats, as well as in traditional pickles and mustards. In France, vinaigrettes are a whole universe of their own, often made with wine, cider or champagne vinegar. In the UK, vinegar is a non-negotiable for fish & chips. And in India, it’s essential in spicy marinades and curries like vindaloo, reflecting the legacy of Portuguese cuisine.

Why do these sauces contain vinegar?

Vinegar plays several essential roles in sauces — each equally important:

It balances flavours
Its natural acidity cuts through fats, brings freshness and softens sweetness or intensity from ingredients like mustard, tomato or eggs. This ability to round out flavours is key for well-balanced sauces.

It preserves

Vinegar is a natural preservative. Long before refrigerators, our grandparents used vinegar for pickling and to extend shelf life. Even today, its role in preserving food — especially in artisanal or homemade sauces — remains vital.

It affects texture and colour

In some sauces, such as sweet-and-sour blends or emulsified types, the kind of vinegar used can subtly influence both texture and appearance. Choosing the right vinegar is as much a technical decision as it is a creative one.

Play, combine and create

Vinegar isn’t just an ingredient — it’s a gastronomic tool. It allows you to modulate intensity, add contrast or softness, and create dynamic flavour profiles between sweetness, saltiness and bitterness. The type of vinegar you choose can completely change the outcome of a dish.

For example, aged balsamic brings depth and woody notes, apple vinegar offers lightness and freshness, cava vinegar adds elegance and subtlety, and sweet-and-sour vinegars open up a world of surprising and layered flavours.

At Badia Vinagres, we’ve spent generations exploring this world of balance and aroma. We believe a good vinegar can transform a sauce — and, with it, an entire dish. Our natural vinegars, crafted with care, time and respect for the ingredient, are made so that chefs and food lovers alike can create sauces with their own unique personality.A Riesling sweet-and-sour vinaigrette can elevate a white fish. A Merlot sweet-and-sour salsa brava can pair beautifully with your favourite tacos. Roasted vegetables shine with apple and ginger vinegar, and a cheese sauce made with Port sweet-and-sour vinegar and wholegrain mustard combines intensity and elegance. Every vinegar is an opportunity to play, combine and create.

Because behind many sauces, there’s a story. And often, that story begins with vinegar.

A Promising Harvest for Our Vinegars

September is harvest time, a key moment that defines the quality of the raw material for everything we do: the grape. Because without good grapes there is no good wine. And without good wine there is no good vinegar.

After several difficult years marked by extreme drought, the 2025 campaign arrives with good news for the wine sector. According to data from INCAVI and the Catalan Association of Oenologists, in Catalonia and much of Spain growers have been able to harvest grapes in much better sanitary condition and with superior quality. This improvement in conditions is key to producing wines and therefore vinegars with personality, structure, and clean aromas.

Favorable climate conditions and higher yield

Autumn and spring rains and a moderate summer have favored the recovery of the vineyard. The production areas we usually work with at Badia Vinagres—such as the wineries in Penedès for white varieties and those in Tarragona and Lleida for red varieties—have approached this harvest with much more optimistic expectations.

Although there were some episodes of diseases such as mildew and hailstorms in certain areas, the first estimates point to a 10% increase in production compared to last year. But beyond quantity, what we truly celebrate is quality. This year the land gives us grapes with a good balance between acidity and alcohol content, an essential condition for obtaining top-level vinegars.

Quality grapes for excellent vinegars

At Badia Vinagres we work with carefully selected grapes and wines, made from local varieties that respect the environment. The quality of the grape not only affects the organoleptic profile of the vinegar but also its yield, stability, and, of course, its cost. That is why we closely monitor each campaign.

This 2025 harvest gives us the opportunity to continue innovating, to continue betting on natural vinegars with character, made with raw materials that meet our most demanding standards.

A future full of challenges and also of hope

Despite this respite, the wine sector continues to face major challenges such as climate uncertainty, the rising cost of grapes, and the urgent need to practice more sustainable viticulture. Cooperation between growers, wineries, and producers like us will be essential to ensure the continuity and excellence of a product that has been part of our culture since ancient times.

At Badia Vinagres we remain true to our commitment: to transform the best raw material into unique vinegars.

Preserve Summer with Homemade Pickles

Summer is a season of abundance: gardens come alive, colors explode, and nature offers its most generous harvests. It’s the perfect time to pick, but also to preserve—to capture a bit of summer to enjoy when the cold returns. And there’s no better way to do it than with homemade pickles.

This ancestral technique connects us with traditional cooking, with the wisdom of our grandmothers, with sustainability, and with the commitment to avoid waste. Preserving with vinegar is one of the simplest and healthiest ways to keep food. It allows us to make the most of our garden’s surplus and always have a tasty, nutritious, and versatile ingredient ready for salads, sandwiches, appetizers, or cheese boards.

Pickling Recipe

Here’s a very easy and quick recipe to make your own homemade pickles:

Ingredients:

3 cups of water
1 cup of Badia organic white wine vinegar
2 tablespoons of salt
1 tablespoon of sugar

Instructions:

Combine all the ingredients in a pot and bring to a boil.
Once it starts boiling, turn off the heat.
Fill clean glass jars with the vegetables of your choice (cucumber, onion, beetroot, carrot, bell pepper… anything works!).
Pour the hot mixture over the vegetables until fully covered and seal immediately.
Let the jars cool at room temperature.

In just a few days, you’ll have delicious homemade pickles, full of flavor and nuance.

The perfect touch: Badia Organic White Wine Vinegar

For this recipe, we use our Badia organic white wine vinegar, one of the most iconic varieties of our traditional range. Its clean and smooth profile preserves the original color and flavor of the vegetables and provides the ideal level of acidity to preserve without overpowering.

Preserving summer has never been so easy… or so flavorful.
Will you give it a try?

Our vinegars, internationally recognised

From time to time, it’s worth pausing for a moment and looking back. It’s important to take stock, to remember where we came from and realise how far we’ve come.

It all began with our father’s dream: to make good vinegars. Honest vinegars, full of character, crafted with care and respect for the product. Since then, many years have passed, with many trials, hard work… and many awards that have helped us grow.

Awards —big or small— are much more than medals. They’re an external validation of the effort, dedication and passion we pour into every bottle. We’re proud to see our team’s work recognised by international juries, especially in competitions that reward culinary excellence and, increasingly, highlight the world of vinegar.

Just a few years ago, when we first started entering contests, there were hardly any awards dedicated exclusively to vinegar. Our first accolades came from the Great Taste Awards, often referred to as the Oscars of gourmet food. And today, we’re thrilled to see the rise of specialised competitions like the Vinavin Awards, organised by the Asociación de Amigos y Profesionales del Vinagre, and the Global Vinegar Awards, which we look forward to joining very soon.

Here are some of the recognitions that have marked our journey in recent years. Each star and medal has been a boost to keep innovating and improving — without ever losing the essence that defines us:

2011. Vermouth Vinegar: Great Taste Awards (2 stars)
2015. Riesling Agrodolce: Vinavin (Silver Medal)
2016. Port Agrodolce: Great Taste Awards (1 star)
2017. Merlot Agrodolce: Great Taste Awards (2 star)
2018.
• Orange Blossom Honey Agrodolce: Great Taste Awards (2 stars)
• Apple Vinegar: Great Taste Awards (3 stars)
2019. Balsamic Chardonnay Vinegar: Great Taste Awards (2 estrelles)
2023. Muscat Vinegar: Great Taste Awards (2 estrelles)

These awards move us deeply and, above all, reaffirm our belief that betting on quality, proximity, and innovation is —without a doubt— worthwhile.

We’ll continue to work with passion, so that behind every vinegar there’s a story worth sharing… and, why not, also worth rewarding.

Gazpacho, the treasure of the Summer Garden

When we talk about summer, we talk about gazpacho. Few dishes combine tradition, simplicity, and the benefits of a natural, fresh, and balanced diet as perfectly as this one. Originally from the Mediterranean, gazpacho has become a staple in many homes and restaurants—especially when the heat kicks in and our bodies crave hydration, nutrients, and flavour.

To write this blog, we’ve had the collaboration of Dr. Antonieta Barahona, a medical doctor specialising in nutrition. Thanks to her expertise, we can confidently say that gazpacho is much more than a seasonal recipe: it’s a source of health, wellness, and culinary delight that connects us with the best of the garden and the Mediterranean kitchen.

Gazpacho is a cold soup—refreshing, healthy, and nutritious—made from basic ingredients like tomato, garlic, onion, pepper, cucumber, extra virgin olive oil and, of course, vinegar. Just add water and blend it all raw to obtain a smooth, flavourful preparation packed with health benefits.

The use of different ingredients and the choice of the right vinegar open up a wide range of flavour nuances that make each gazpacho a unique and creative version. Vinegar brings character and balance, and it can be the element that elevates a dish from good to outstanding.It’s essential to serve it chilled to take advantage of its refreshing and hydrating effects, along with its many nutritional benefits:

A natural source of vitamins C, A, and E
Contains essential minerals like potassium, sodium, and magnesium
High in fibre
Rich in antioxidants like lycopene

It’s a simple, homemade dish suitable for all ages, low in calories, high in nutrients, and incredibly hydrating—perfect to include in your summer diet.

And this is just the beginning! This June, at Badia Vinagres, we’re launching a very special series: four summer gazpachos with unique personalities, each made with a different variety of our vinegars. Every one of them has a distinct, surprising, and 100% delicious touch.

The first recipe… is coming soon! Stay tuned to our social media channels!

Badia Vinagres at Salón Gourmets 2025

From April 7th to 10th, we took part in the 38th edition of Salón Gourmets, the International Fine Food and Beverage Fair held annually in Madrid, which has become the most important event of its kind in Europe.

This year, the fair reached record-breaking numbers, with more than 2,100 exhibitors, 55,000 products on display, and 15,000 international professional visitors, generating a business volume exceeding 200 million euros. For the first time, IFEMA’s exhibition center hosted the event across six halls, covering a total of 90,000 m² of exhibition space and featuring nine active stages.

Salón Gourmets is much more than just a fair. It is a strategic showcase for high-end gourmet products and a privileged platform to discover the most cutting-edge innovations in the agri-food sector. It also serves as recognition for the people and companies who work tirelessly to raise the standards of excellence and quality in food production in our territory.

At this year’s edition, Badia Vinagres participated in the Hosted Buyers Program (HBP), which connects exhibitors with export capacity to top-level international buyers. This year, the program brought together professionals from 48 different countries, giving us the opportunity to meet with buyers from the United States, South Korea, Belgium, Ireland, New Zealand, Latvia, the Netherlands, France, Hungary, and many more.

Our goal was to strengthen our brand, enhance our national and international presence, and reconnect with trusted clients. We returned from Madrid with a full agenda of new key contacts to help us continue growing, with stronger partnerships, and with the shared feeling that all the effort and dedication were truly worth it.

With every participation in events like Salón Gourmets, we reaffirm our commitment to quality, innovation, and the international growth of the Badia Vinagres project. Thank you to everyone who visited our stand and to the organizers for making this first-class event possible.

‘Cuina Amiga. Fogons solidaris’: a book to read, gift, and share values

This April, to celebrate Sant Jordi (St. George), we want to recommend a book that’s not only read it’s lived and shared: **‘Cuina Amiga. Fogons solidaris‘** (Friendly Kitchen. Solidarity stoves), written by journalist and sommelier Rafa Gimena, published by Como Pomona and designed by Latipo Estudi.

This is a very special project that tells the story of the Cuina Amiga collective a group of chefs from Lleida who, for the past four years, have taken turns cooking every Sunday at El Menjador, a community dining space managed by the Jericó Foundation and the Food Bank of the Lleida Counties.

The 148-page book, featuring photographs by Javier Martín, is dedicated to young chef Pere Castaño and combines a chronicle of the birth of this solidarity initiative with a heartfelt portrait of 25 culinary professionals involved, along with a recipe section showcasing their dishes.

100% of the book’s sales go directly to supporting the El Menjador project, thanks to the contribution of local organizations and food producers who made its publication possible. At Badia Vinagres, we’re proud to have contributed our small grain of sand to this project, which reflects values we deeply believe in: solidarity, community, and a shared culture of food.

This Sant Jordi, we encourage you to gift or treat yourself to Cuina Amiga. Fogons solidaris: a book about food, people, and commitment. A delicious way to support a cause that matters.

You can find the book in our online store and at our vinagreria, located at c. Palau 9, Mollerussa.

Thanks to Como Pomona, to all the chefs in the Cuina Amiga collective, and to the organizations that have made this beautiful and necessary initiative possible. We are truly moved to be part of it.

Vinegar, a World to Discover

When we talk about vinegar, we often think of the classic wine or apple types, the most common ones in our kitchens. But vinegar is much more than a simple ingredient — it’s the result of a meticulous process that begins with the selection of the finest wine. At Badia Vinagres, we don’t settle for standard raw materials; we work exclusively with high-quality organic wines, which allow us to produce vinegars with a unique personality and flavor nuances that truly stand out.

The Importance of Grape Variety

Each grape variety brings its own specific organoleptic characteristics, which are reflected in the final vinegar. This is why selecting the wines we work with is key to creating vinegars with identity, complexity, and a depth of flavor that goes far beyond acidity.

At Badia Vinagres, we choose grape varieties that offer an aromatic profile, structure, and fruity or floral nuances, making each vinegar unique and ideal for a wide range of culinary uses. Some of our signature varieties include:

Merlot Agridulce (Sweet and Sour Vinegar): A vinegar with great aromatic intensity, perfect for dressings that elevate salads to the next level.
Cabernet Sauvignon Balsamic Vinegar: Smooth tannins with a sweet touch, ideal for meat dishes or sophisticated reductions.
Riesling Agridulce: A silky and vibrant variety that adds an elegant and delicate touch to tropical fruit salads.
Pedro Ximénez Balsamic Vinegar: Naturally balanced sweetness with a unique balsamic note, perfect for sauces and mayonnaise.
Muscatel Balsamic Vinegar: Very aromatic and floral, offering great versatility in the kitchen.

Each vinegar is unique and distinct, so we invite you to discover them all and experiment with their many culinary applications.

The market offers many types of vinegar, but not all of them are made from selected, quality wines. Many producers opt for more affordable, standard raw materials, resulting in vinegars that are acidic but lack depth. At Badia Vinagres, each vinegar captures the essence of the wine it comes from, providing a richness of flavor that makes it truly one-of-a-kind.

This specialization allows us to offer a gastronomic and innovative range that takes vinegar to a whole new level — as in the case of our Gardeny range. These products are designed for sophisticated dishes, creative combinations, and even applications in mixology.

The Culture of Vinegar

Catalonia is producing some truly exceptional vinegars. More and more producers are innovating, creating high-quality products and contributing to the growing vinegar culture. This excites us because it means that consumers are becoming more aware of the importance of choosing a good vinegar, just as they do with good olive oil or wine. We must continue to support and promote this sector!

These lines are an invitation to discover, experiment, and enjoy vinegar like never before. Discover the pleasure of cooking with high-quality vinegars.

Vinegar: Your Best Ally in the Kitchen

Did you know that vinegar can balance and enhance the flavors of your dishes? Today, we’re sharing some practical ways to give it a starring role in your cooking and achieve amazing results.

Enhance Sweet Flavors

The acidity of vinegar contrasts with the sweetness of ingredients like fruits and desserts, creating a perfect balance. Let’s start with some delicious sweet pairings you’ll love!

Strawberries with vinegar. The acidity enhances the fruit’s natural sweetness. At Badia Vinagres, we have the perfect option to pair with them: Merlot Gardeny sweet and sour vinegar. Here’s a link to the recipe in case you want to try a healthier version of the classic strawberries and cream.
Pineapple with vinegar. If you love pineapple, try it with Riesling Gardeny sweet and sour vinegar—it’s an ideal pairing!
Orange with vinegar. Since it’s still orange season, we suggest a delightful dessert: sliced orange with a few drops of sweet and sour vinegar with orange blossom honey Gardeny.

Enhance Savory Flavors

In savory dishes, a few drops of vinegar can intensify flavors without adding extra salt. Take note of these ideas—they’ll surprise you and elevate the taste of your favorite traditional dishes!

Lentils with vinegar. Just before serving, add a tablespoon of organic Cabernet wine vinegar from Badia and mix well. Its acidity will enhance the flavor without the need for extra salt.
Beef stew with vinegar. Five minutes before serving, add a touch of Cabernet Gardeny balsamic wine vinegar. This final touch will balance the flavors and enhance the intensity of the dish.
Scrambled eggs with spinach and vinegar. Add a few drops of Pedro Ximénez Gardeny balsamic vinegar just before serving to create a fresh contrast and boost the flavor of the spinach.

Cut Through Greasy Flavors

The acidity of vinegar helps reduce the greasy sensation on the palate, making dishes lighter and more balanced. Here are some surprising ideas that won’t leave you indifferent.

Salads with Muscat balsamic vinegar. It’s perfect for dressings with rich ingredients like avocado, nuts, or cheese. Its acidity adds freshness to the dish.
Catalan-style fish and chips. Try fried sardines with a touch of cava balsamic vinegar. This delicate contrast enhances the flavor of fried fish!

With these ideas, vinegar becomes an essential ingredient in your kitchen, adding balance and surprising nuances to your dishes. Get inspired to experiment with our vinegars and discover how they can transform your culinary experience!

Recovering Cal Badia’s most beloved liqueur: Camomil

A collaboration with Tres Cadires

A bottle that honours past and present

A liqueur to celebrate

Will you try it this Christmas?

Sauces of the World

Why do these sauces contain vinegar?

Play, combine and create

Because behind many sauces, there’s a story. And often, that story begins with vinegar.

September is harvest time, a key moment that defines the quality of the raw material for everything we do: the grape. Because without good grapes there is no good wine. And without good wine there is no good vinegar.

Favorable climate conditions and higher yield

A future full of challenges and also of hope

At Badia Vinagres we remain true to our commitment: to transform the best raw material into unique vinegars.

Summer is a season of abundance: gardens come alive, colors explode, and nature offers its most generous harvests. It’s the perfect time to pick, but also to preserve—to capture a bit of summer to enjoy when the cold returns. And there’s no better way to do it than with homemade pickles.

Pickling Recipe

The perfect touch: Badia Organic White Wine Vinegar

Preserving summer has never been so easy… or so flavorful.Will you give it a try?

From time to time, it’s worth pausing for a moment and looking back. It’s important to take stock, to remember where we came from and realise how far we’ve come.

It all began with our father’s dream: to make good vinegars. Honest vinegars, full of character, crafted with care and respect for the product. Since then, many years have passed, with many trials, hard work… and many awards that have helped us grow.

These awards move us deeply and, above all, reaffirm our belief that betting on quality, proximity, and innovation is —without a doubt— worthwhile.

We’ll continue to work with passion, so that behind every vinegar there’s a story worth sharing… and, why not, also worth rewarding.

From April 7th to 10th, we took part in the 38th edition of Salón Gourmets, the International Fine Food and Beverage Fair held annually in Madrid, which has become the most important event of its kind in Europe.

With every participation in events like Salón Gourmets, we reaffirm our commitment to quality, innovation, and the international growth of the Badia Vinagres project. Thank you to everyone who visited our stand and to the organizers for making this first-class event possible.

Thanks to Como Pomona, to all the chefs in the Cuina Amiga collective, and to the organizations that have made this beautiful and necessary initiative possible. We are truly moved to be part of it.

The Importance of Grape Variety

The Culture of Vinegar

Did you know that vinegar can balance and enhance the flavors of your dishes? Today, we’re sharing some practical ways to give it a starring role in your cooking and achieve amazing results.

Enhance Sweet Flavors

Enhance Savory Flavors

Cut Through Greasy Flavors

With these ideas, vinegar becomes an essential ingredient in your kitchen, adding balance and surprising nuances to your dishes. Get inspired to experiment with our vinegars and discover how they can transform your culinary experience!

Preserving summer has never been so easy… or so flavorful.
Will you give it a try?