The paw-paw is America's largest native fruit — tropical in flavor, deeply unfamiliar to most, and nearly impossible to find outside the regions where it grows. Mango, banana, passion fruit, butterscotch. Lindera Farms ferments paw-paws with wildflower honey into a vinegar that is fruity, caramely, and complex in a way that makes white balsamic feel one-dimensional. If you haven't encountered paw-paw before, this is a good introduction.

Lindera Farms is a small operation in Delaplane, Virginia, where founder Daniel Liberson sources and forages locally and sustainably, fermenting ingredients into wines that are then aged into vinegar. No chemicals, no fertilizers — Darwinian farming, as they put it. The result shows up clearly in the flavor.

Use anywhere you'd reach for white balsamic or apple cider vinegar. Salad dressings, marinades, glazes. Works especially well in tiki-style cocktails or mixed with sparkling water as a drinking vinegar.

• Paw-paw vinegar fermented with wildflower honey
• Medium acidity, medium sweetness — notes of mango, banana, passion fruit, butterscotch
• A flavorful swap for white balsamic
• No chemicals, no fertilizers — Delaplane, Virginia
• 200ml / 6.76 fl.oz