The Asian markets here have a special going on right now, a bottle of Datu Puti brand sugar cane vinegar plus a bottle of their soy sauce shrink-wrapped together. Seems like a good deal, but only if I end up using it, of course.
Can anyone comment on what sugar cane vinegar tastes like and what it's used for? This style of vinegar seems popular only in the Philippines, if where the other brands of sugar cane vinegar are made is any tell-tale sign. Web searches come up with different answers, from sweeter to not sweeter, to "fresher tasting".