This vinegar is made from fermented sugarcane juice grown organically in San Carlos, Negros Occidental. The sweetness of sugarcane makes for a very sour end-product after fermentation. Being in the Visayas, we feel this is closer to the more "aged" vinegars we are used to in Luzon, without the yeasty tuba flavor. You can use this for any dish that calls for vinegar. This is raw and unpasteurized.
