Cane vinegar is made from syrup from sugar cane.
The cane is harvested, crushed to extract the juice, simmered down into a syrup, and the syrup fermented into vinegar.
Good ones are also aged in oak barrels.
It has a mellow flavour like malt vinegar, with an added freshness in the mouth. It is not sweet, but it is less harsh than distilled vinegars.
The quality varies, and the colour ranges from dark yellow to golden brown.
Cane vinegar is made in both the Philippines, France and in Louisiana.
It is a relatively new undertaking in Louisiana, started by a company called “Steen’s” from sugar cane grown in Louisiana.
In France, the Delouis vinegar company is making it from sugar cane juice imported from Martinique.
Champagne vinegar, white wine vinegar, cider vinegar, rice wine vinegar.
Store at room temperature for up to 2 years.
Cane Vinegar is called “sukang iloko” in the Philippines.