Sour Flower is fermented vinegar made from fresh, whole tropical fruit in Hawaiʻi. We don't infuse vinegar with fruit—we transform the fruit itself through slow, natural fermentation. Alive, raw, and full of life, mother and all.

No, because all of the sugar is fermented out, the resulting vinegar is sour with the nutrients and essence of the fruit.

We use freshly caught Hawaiian rainwater in every batch — never chlorinated or chemically treated tap water. It’s rain that falls on fertile volcanic land, collected with care and respect for the elements.

This isn’t just about taste. It’s about energy.

Water is a carrier of frequency — a living element that binds with your body and brings you into resonance with the natural world.

When you drink it, bathe in it, or brew with it, you’re not just hydrating — you’re aligning. With the rhythm of the land. With the cycle of rain and fruit and fermentation. With the purity that nature intended.

In every drop of our vinegar, there’s more than just flavor.

There’s intention. Harmony. And the feeling of being deeply, deliciously connected.

Not quite. Apple cider vinegar is usually made from apples stored long after harvest and pressed just for their juice — often in mass production settings. Our vinegars are made fromfresh, tropical WHOLE (not just juice) fruitlike mango, cacao, and tamarind, harvested and fermented at peak ripeness for maximum flavor and complexity.

Each fruit brings its own gifts. Mangoes are rich in carotenoids, cacao in flavonoids, tamarind in tartaric acid and minerals. These are all types of polyphenols—plant compounds that feed your microbiome, support cellular health, and reduce inflammation.

By rotating between different fruit vinegars, you're not just tasting something new—
you're feeding your gut a wider palette of nutrients, microbes, and medicinal compounds.
Flavor diversity = microbial diversity = body resilience.

Always. We never pasteurize or filter our vinegars. Every bottle contains the “mother” — a web of living microbes and organic acids. It’s a living food, just as nature intended.

Whatever nature gives us. Mangoes, cacao, tamarind, lilikoi, noni, guava, durian, jackfruit, jaboticaba, banana, papaya, you name it — all grown or wild-harvested here in Hawaiʻi. Each fruit brings its own personality to the vinegar: some are tart, others earthy, some floral and bright.

Take a shot before meals. Mix it into sparkling water or cocktails. Splash it over tropical fruit, grilled meat, or greens. Use it in marinades, dressings, or as a secret ingredient in anything that needs lift.. say ice cream, pancakes or muffins?! Our motto? Sip, splash, experiment. Check out our recipe blog if you need some inspo.

Wild-fermented vinegar is rich in acetic acid and beneficial microbes. Many people use it to support digestion, balance blood sugar, and feel more connected to their body. It’s one small, wild thing you can do for your gut — and it tastes amazing. It works in the same way as Apple Cider Vinegar but has a different set of nutrients.

Because vinegar is the sour and flowers represent the beauty in life. We’ve used wildflowers to inoculate fermentation, infused vinegars with flowers, fermented flowers, they honor beauty. Our favorite is orange blossom but quite rare to get them.

You don’t need to—our vinegar is shelf-stable thanks to its natural acidity. But refrigerating it can mellow the flavor over time. We suggest storing it in a cool, dark place and enjoying it raw to keep the microbes alive.

The Big Island of Hawaiʻi, surrounded by jungle, rain, and sun at 1,100ft elevation in Kailua-Kona. It’s a slow, handmade process — no shortcuts, no labs, no factories. Just fruit, microbes, ceramics, time, and love.

Infused vinegar is flavored with fruit. Ours is made from the fruit itself — fermented into vinegar from scratch. It’s not an infusion. It’s a transformation.

Indefinitely. Vinegar is self-preserving. Over time, the flavor may deepen or develop new notes. If you see cloudiness or sediment, that’s the living “mother”—a sign of quality, not spoilage.

Yes—we ship anywhere in the U.S. We pack each bottle carefully and often include stories, stickers, or seasonal notes in your box. Think of it as a fermentation care package from Hawaiʻi.

We don’t have organic certification, but many of our fruits are wild-harvested or grown without sprays. We value relationship over regulation—knowing where our fruit comes from, who grew it, and how it was tended.