Introducing “wine vinegar,” a specific type of vinegar derived from the transformation of wine itself or through various methods. This distinct variety earns its name when wine undergoes this conversion process. Renowned as a versatile condiment, vinegar is commonly enjoyed on its own or as an accompaniment to various culinary delights, adding depth and flavor to a wide array of dishes.

Rulings:

The sanctity of alcohol is proven by Quranic texts, but if its essence, form, and effect change and it turns into vinegar, then its use becomes permissible now. The fundamental point is that according to the Hanafi school of thought, transformation (istihala) is permissible.

The definition of transformation is: “The change in the essence of a thing in a way that it cannot revert to its original state.” Meaning, if an impure and filthy substance changes its essence and nature to something else that is inherently pure and permissible, then through this action, the impure substance also becomes pure and permissible.

It’s understood that wine vinegar (vinegar made from wine) is pure and permissible because when wine turns into vinegar, its effects cease, its essence and nature change, so the ruling of sanctity is lifted. Therefore, using the mentioned wine vinegar is permissible.

Arguments:

(1) Hazrat Abu Darda (may Allah be pleased with him) said about “Murri {a type of sauce}”: “The sun and salt have slaughtered the wine.” [Narrated by Tahaawi via Bishr bin Ubaidullah from Abu Idrees al-Khawlani that Abu Darda used to eat Murri, in which wine was used, and he used to say the sun and salt have slaughtered it.]

(2) It is stated in Fataawa Alamgiri: “If it is made sour by adding salt or something else, then according to us, all of it becomes permissible. This is mentioned in the explanation of Tahaawi and in the explanation of Ash-Shaafi’i that if vinegar is poured into wine, it can be consumed whether the dominance is of wine or vinegar, once it has turned sour.” [Translation: If salt or something else is added to alcohol to make it sour, then all of it is permissible for us. This is mentioned in the explanation of Tahaawi and in the explanation of Ash-Shaafi’i: if vinegar is added to alcohol, whether the alcohol was dominant or it became sour, it can be consumed.]

(3) In Badaa’i al-Sanaa’i: “(Among them) if it becomes sour on its own, drinking vinegar becomes permissible without objection, due to the saying of the Prophet (peace and blessings be upon him), ‘Good is the condiment of vinegar.’ And souring is recognized by the transformation from bitterness to acidity in such a way that no bitterness remains in it at all according to Abu Hanifa, even if some bitterness remains it is not permissible, whereas according to Abu Yusuf and Muhammad, souring is recognized by the appearance of a little acidity in it because according to the principle of Abu Hanifa, grape juice does not turn into wine until the sense of fermentation is complete in it, likewise wine does not turn into vinegar until the sense of acidity is complete in it.”

(4) It is mentioned in Fataawa Alamgiri: “(Among them) is the impossibility of wine seeping into a new vessel which becomes purified by consensus. Similarly in al-Quniyah. If bread is thrown into wine and then the wine turns into vinegar, it is correct that it becomes pure if the smell of wine does not remain, and likewise in onions if they are thrown into wine which then becomes vinegar because what was in it from the components of wine has become vinegar. Likewise in Qazi Khan. If wine falls into water or water falls into wine and then it becomes sour, it becomes pure. Likewise in the conclusion. And if wine is poured into broth and then vinegar, if the broth becomes acidic like vinegar, it becomes pure. Likewise in al-Zahiriyyah.

Summary: