Vinegar and substitutes for vinegar obtained from acetic acid
Vinegar and substitutes for vinegar obtained from acetic acid
Duty Rate (from China)
Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Except as provided in headings 9903.88.13, 9903.88.18, 9903.88.33, 9903.88.34, 9903.88.35, 9903.88.36, 9903.88.37, 9903.88.38, 9903.88.40, 9903.88.41, 9903.88.43, 9903.88.45, 9903.88.46, 9903.88.48, 9903.88.56, 9903.88.64, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(e) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(f)
Products classified under HTS 2209.00.00.00
Balsamic Vinegar of Modena
A traditional Italian balsamic vinegar produced from grape must, aged for years to develop its thick, syrupy texture and complex sweet-tart flavor. It falls under HTS 2209.00.00.00 as it is vinegar derived from acetic acid fermentation of grape sugars. Commonly used in gourmet dressings and reductions.
Apple Cider Vinegar
Vinegar made from fermented apple cider, featuring a light amber color, fruity aroma, and 5% acetic acid content. Classified under HTS 2209.00.00.00 as a substitute for vinegar from acetic acid derived from apples. Popular for health tonics and pickling.
White Distilled Vinegar
Clear vinegar produced by distilling dilute fermented grain alcohol, typically 5% acidity, used for cleaning and cooking. It qualifies under HTS 2209.00.00.00 as a vinegar substitute obtained from acetic acid. Versatile for household and culinary applications.
Malt Vinegar
Dark brown vinegar from malted barley, with malty flavor ideal for fish and chips. Classified in HTS 2209.00.00.00 due to acetic acid fermentation process from barley malt. Traditional British condiment.
Red Wine Vinegar
Vinegar crafted from red wine oxidation, offering fruity tang and deep color for salad dressings. Falls under HTS 2209.00.00.00 as acetic acid-derived vinegar substitute from wine. Essential in Mediterranean cuisine.
Rice Vinegar
Mild, slightly sweet vinegar from fermented rice, staple in Asian cooking at 4-5% acidity. HTS 2209.00.00.00 covers it as acetic acid vinegar from rice fermentation. Used in sushi and stir-fries.
Sherry Vinegar
Premium Spanish vinegar from Sherry wine, aged in oak for nutty depth, minimum 5% acidity. Classified under HTS 2209.00.00.00 for its acetic acid production from Sherry. Gourmet salad essential.
Organic Apple Cider Vinegar with Mother
Unpasteurized apple cider vinegar retaining the 'mother' culture, certified organic with live probiotics. HTS 2209.00.00.00 applies as naturally fermented acetic acid vinegar. Health-focused product.
White Wine Vinegar
Light, crisp vinegar from white wine fermentation, perfect for delicate dressings. Under HTS 2209.00.00.00 as standard acetic acid vinegar substitute. French culinary favorite.
Distilled Malt Vinegar
Clear vinegar from distilled malt fermentation, cleaner flavor than traditional malt. HTS 2209.00.00.00 classification for distilled acetic acid process. Pickling staple.
Black Rice Vinegar
Chinese black vinegar from glutinous rice, aged for smoky, umami taste at 4.3% acidity. Fits HTS 2209.00.00.00 as rice-based acetic acid vinegar. Asian cooking essential.
Champagne Vinegar
Delicate vinegar from Champagne region wines, floral and effervescent notes without carbonation. HTS 2209.00.00.00 for fully fermented-to-acetic-acid status. Luxury vinaigrette base.
Industrial Cleaning Vinegar
High-strength 10-20% acetic acid vinegar for commercial cleaning, not food use. Still under HTS 2209.00.00.00 if meeting vinegar definition, though end-use differs. Bulk hospitality supply.
Fig Balsamic Vinegar
Artisanal balsamic infused with fig puree, balancing sweet fruit with vinegar tang. HTS 2209.00.00.00 if vinegar remains essential character. Flavored gourmet product.
Mother of Vinegar Culture
Live bacterial culture (cellulose acetobacter) used to ferment vinegar, suspended in vinegar medium. Classifies under HTS 2209.00.00.00 as vinegar product with culture. Homebrewing supply.