The tarragon added to this white wine vinegar is grown in the Loire Valley. The fresh tarragon sprigs are added to the vinegar bringing a slight piquancy that is particularly well suited to chicken dishes, fish, and especially mayonnaise, and Béarnaise sauce.
Maison Martin-Pouret has been producing vinegars and mustards in the city of Orléans since 1797, in the same location, Rue du Faubourg Bannier. During the 19th century, Orléans was known as the vinegar capital of France, with a record number of vinegar producers in the city, totalling 400. In 1983, Maison Martin-Pouret became the last traditional vinegar maker in Orléans. In 2019, David Matheron and Paul-Olivier Claudepierre acquired the historic company, with one goal in mind: to perpetuate the savoir-faire and the heritage of artisan vinegar making.