Made straight from the plátano macho, a cross between sweet bananas and starchy plantains. The fruit is allowed to warm for a few days, either by hanging in direct sunlight or heated slowly in an oven. The liquid that's released is collected and allowed to ferment. That's it. No sugar, no banana "flavoring," just straight fruit vinegar.
The result is bright, sweet, slightly sharp, with a distinct flavor of banana. Use it to add a little tropical note to your next vinaigrette or use it to deglaze a pan and drizzle the sauce over grilled meat. Excellent stuff.