A creation we never could’ve planned—and that’s exactly the point.
Our calamansi tree fruits just once a year, and when it does, it’s generous. That means a couple of annual batches of calamansi vinegar, always a little different depending on what the aina presents to us at the time of fermentation or bottling.
This year’s surprise? Yarrow—we spotted it while hiking around Mauna Kea. We've never used it but knew it had powerful medicinal values so we took just enough to infuse into vinegar.
Infused into the vinegar, it brings a soft complexity: bright and citrusy at the start, with a smooth, almost sweet finish and wild, minty herb notes in between. A little wild, a little weird—in the best way.
Every batch tells a different story. This one just happens to start on the largest land mass in the world - Mauna Kea.
