The perfect vinegar to cut the fat of Ilocano longganisa, empanadas, and bagnet. Fresh sugarcane juice is boiled down and fermented in clay jars to create a characteristically astringent and sour vinegar with a distinct molasses flavor. It has slight pungency which makes it an interesting substitute for East Asian wine vinegars. Use it in salads, adobos, relishes, and boil down with sugar for a sour dessert syrup.
