Naturally fermented from pineapple at the Casa Stivalet plantation in Veracruz, Mexico, this distinctive vinegar is a wonderful example of traditional Mexican fruit fermentation. Unlike vinegars simply flavored with fruit, its character develops through fermentation, producing a gentle acidity, subtle sweetness and deeper, slightly funky pineapple notes. Particularly good in Mexican adobos, marinades and slow-cooked stews, but equally interesting in vinaigrettes, shrubs and cocktails. Bright, fruity and pleasantly complex without being overly sweet.