In a nutshell: Umami-rich flavours define this intriguing Sugarcane vinegar from the tropical island of Mauritius.
This delicious, and unusual, vinegar is made in small batches by the Medine rum distillery in their vinaigrerie by the Indian Ocean. Sugarcane (known locally as fangourin) is crushed in their mill and then the extracted juice is fermented into sugarcane wine. Placed in old cognac and rum barrels, the resulting aromatic wine is slowly transformed into vinegar through an acetous fermentation using the traditional Orleans method of turning wine into vinegar. Then, sugarcane syrup is added to give a subtle balance between sweetness and acidity. More rarified than the other sugarcane vinegars that are industrially made, and found, from the Philippines. Lovely, lingering hints of vanilla, tropical spices, rum and salty sea flavours make this an exciting vinegar to use when cooking.
How to use:
- Drizzle over BBQ'd seafood and meats.
- Incorporate into meat marinades where the sugarcane helps tenderise and flavour the ingredients.
- Perfect in salsas and dips.
- Add to sauce reductions or deglaze the pan after cooking seafood and steaks.
Established in 1926, this is the oldest rum distillery on the tropical island of Mauritius in the Indian Ocean. Known for their aromatic rums, they also make some exciting small-batch rums, such as Penny Blue and Pink Pigeon Rum, as a joint venture with the notable Berry Brothers and Rudd under the brand name of Indian Ocean Rum. Master blender Jean-François Kœnig oversees the making and ageing of all their rums in barrels, carefully ensuring the marriage between wood and spirit, to create some intoxicating blends."Working on a Single Estate distillery, we have control over every process from selecting the sugarcane from our plantations, distillation, ageing and blending, which allows us to showcase our rum at its very best" he says "We are very proud of this new, and innovative product that is already finding favour with the top chefs in Mauritius."