Sorghum cane, a classic Pennsylvania crop, produces a sugary, sugary sap, just like sugar cane. Its flavor is delightfully grassy and green. To preserve it for the cold months, its cooked down to a thick syrup, creating a sticky caramelization that lingers in the scent, even after the sugar is fermented. What we get is a vinegar with a delightfully intricate and sweet aroma and a purely sour taste. This vinegar is ideal for blending the lines between sweet and savory, perfect for BBQ or a buttery vinaigrette.
