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This mild, fruity vinegar comes from the beautiful Mexican state of Verazcruz. It’s made from fermented platano machos, a breed of banana somewhere between a regular banana and a plantain. The flavour is fruity, but not too sweet or cloying with an acidity of 6%. Use it to add tropical flair to your salad dressings or zing to your ceviche. A pastry chef in Napa recommends mixing two parts banana vinegar with one part piloncillo sugar and drizzling it over vanilla ice cream. 12.3 oz bottle