Reddit mentions of Vivaplex, 6, Amber, 2 oz Glass Bottles, with Black Fine Mist Sprayers

I love decanting liquid products into little spray/mist bottles. I feel like I waste less product on cotton and I'm not touching my face so that's always a win. I am pretty sure my face has cleared up at least in part because of this. I use a clean puff to apply thicker consistency lotions/serums. These bottles were really cheap from Amazon and they are glass. Bottles: https://www.amazon.com/gp/aw/d/B00V75EUWQ/ref=mp_s_a_1_21_a_it?ie=UTF8&qid=1481082683&sr=8-21&keywords=Vivaplex

Here are some glass spray bottles on Amazon. I personally have not used these ones, I use plastic ones for my products, but these seem to be what you want.

I'm from Nova Scotia, Canada and I find that we use vinegar as a "seasoning" / finisher much more often then other places I've been.

A few people below have already listed a trick we use; a small spritz bottle of vinegar instead of drizzling it, as a mist is a lot less intense then a small stream.

Here is the spritz bottle set I have for my vinegars:

https://www.amazon.com/Vivaplex-Amber-Glass-Bottles-Sprayers/dp/B00V75EUWQ

As someone also already mentioned, the classic combo I use ALL the time is malt vinegar over anything starchy, fried or white fishes. I spritz higher end malt over french fries, home fries, battered fish, sword fish steaks, haddock sticks -- lots of things.

I have an apple cider vinegar I love to spritz over winter soups and stews. The one I have is a mild vinegar, so it's less intense but it brings a beautiful lift to normally heavy things like beef stew.

Balsamic vinegar I spritz over: salads, greek food, pasta, strawberries, salmon and sometimes even lightly over orange slices.

White wine vinegar I'll also use for salmon, and I also have a second bottle of white wine vinegar mixed with lemon rind for this.

Rice vinegar goes on my sushi, a little bit on a bahn mi sandwich, a little over some fried rice. Basically my asian foods. I also have a rice vinegar mixed with orange and lime rind for a more citrus floral taste.

Sherry vinegar I spritz over roasts, pork chops, steaks. Basically any deep meat. Also not bad on a burger with carmelized onions.

Basically, it's about moderation and about distribution. By spritzing instead of drizzling or adding directly into food you can use vinegar just like you would use any other seasoning, such as the variations of salt

I use small glass bottles with a pump sprayer like these. They aren't as pretty as the big aftershave bottles, but I find these a lot more practical and less wasteful. 5-6 sprays into your cupped hand is all you need. Makes it a lot easier to always dispense the same amount of aftershave.