Many mis-attribute sriracha to Vietnamese cuisine, thanks to the presence of sriracha bottles on the tables of most pho restaurants, but in reality, the condiment hails from Thailand. What we associate with sriracha sauce (the beloved green-capped bottle in almost every home and most diners) isn’t actually the same style as what you would find in Thailand. The Thai style is less acidic and slightly sweeter, with a thinner texture and mellower heat, and this one showcases those qualities perfectly. It’s sweeter and milder than the typical rooster-adorned bottle of sriracha you’re likely used to seeing, with much less of a vinegary tang. It has a distinct savory complexity thanks to the fermentation process and the addition of tropical-sweet pineapple vinegar—which they craft themselves—to boost the fruitiness of the chilies. A twist on the traditional.

Made just from organic pineapple, this clear, golden-hued vinegar has an undeniable fruitiness that’s somewhat akin to a very high quality apple cider vinegar, but with a tropical nuance and more complex backbone that definitely sets it apart. And compared to a white balsamic, it’s a bit less sweet, but has a similar roundness and fruitiness. You won’t find anything like this in grocery stores, but it’s such a delicious alternative to any popular sweet-leaning vinegar you like. It’s flavor won’t smack you with cloying pineapple flavor like sipping pineapple juice might, but it’ll reveal itself slowly, along with a warm, caramel-like base note that balances out it’s vinegar brightness.