We are proud to introduce our sister company, Philippine Aslam Corporation, as the foremost and largest vinegar manufacturer in the country. Our company specializes in producing natural vinegars, including Cane Vinegar, Coconut Tuba, and Sukang Iloko. Our commitment to quality ensures that our natural vinegars are produced using only the finest ingredients, resulting in a superior prodcut that meets the expectations of our discerning customers.
Cane vinegar is a mild vinegar that is often used in Filipino cooking and dipping. Because sugar cane is abundant in the Philippines, this type of vinegar is popular all over the nation. Its mildness is similar to rice vinegar, but it is not exactly sweet. Instead, it has a mildly sharp taste that is useful for pickling ingredients or making sauces. This variant of Alsam is the best-selling vinegar and is a by-product of a fermented sugar cane syrup. It has 2 years of shelf life, free from off-flavors and odors, and is less harsh compared to distilled vinegar.
Coconut is famous in the Philippines, and coconut vinegar marks a true Filipino cuisine. A lot of Filipinos use Coconut Tuba to cook their favorite dishes. This can be made from coconut water or from coconut sap that is naturally fermented for 8-12 months and organically grown.
Coconut Tuba is also used as a base vinegar for making other types of spiced vinegars like pinakurat, which has chilies, garlic, onions, and ginger included in the mix.
Sukang Iloko is made from organically fermented sugarcane vinegar. It has a turbid appearance that makes it more distinguishable among other types of vinegar. It has a distinct taste that complements Filipino delicacies such as paksiw, adobo, Ilocos Empanada and chicharon.
Cool and dry environment, preferably not to exceed 32.22°C / 90°F. Products should not be allowed to freeze.
Two years after production; For Good Manufacturing Practice, please maintain stock inventory no longer than six months. The FDA mandates good manufacturing practices in order to protect consumer’s health.
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