Sorghum cane, a traditional Pennsylvania crop, yields a sweet, sweet juice, like sugar cane. It’s got a wonderful grassy & green flavor. To preserve the juice for the winter, it’s boiled down like maple sap into a thick syrup. The cooking process adds a layer of sticky caramelization to the aroma that never goes away, even as we ferment all of the sugar out of it. What we’re left with is a vinegar with a wonderfully complex and sweet aroma and a pure sour taste.

This vinegar is the perfect choice when you need to blur the boundary between sweet and savory, like in barbecue or a brown butter viniagrette.