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.

Whole fruit vinegar captures the complete essence of the fruit—its skin, pulp, seeds, and all. This means it contains a broader spectrum of nutrients, natural sugars, fibers, and diverse microbes that come from the entire fruit.

In contrast, juice vinegar uses only the extracted liquid, missing out on the rich compounds found in the fruit’s solids. Whole fruit fermentation encourages complex microbial activity and develops deeper, more layered flavors and health benefits.

At Sour Flower, we believe in honoring the wholeness of nature’s gifts. By fermenting whole fruits, we preserve their full character, vibrant biodiversity, and unique terroir—resulting in a living vinegar that’s richer in flavor, nutrition, and vitality.

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 from fresh, tropical WHOLE (not
just juice) fruit like 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.

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.

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.

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.

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.

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.

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.

We don’t dilute, pasteurize, or mass-produce. Each bottle is
made by hand with fresh tropical fruit, fermented slowly over months, and
bottled in small batches. It’s alive, artisanal, and rooted in real
abundance—not commodity vinegar.

Sour Flower Vinegar is a living expression of place,
process, and fruit. It’s brewed with intention, not automation. Every batch
tells a story—of Hawaiʻi,
of flavor, and of transformation.

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.

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.