Confirel vinegars are unique thanks to their raw material: the sap of Borassus flabellifer. This emblematic palm of Cambodia grows in Khmer rice fields. Sap harvesting takes place twice a day throughout the dry season.
The climber climbs to the top of the tree and incises the base of the inflorescence. This ancestral technique has no impact on the growth or reproduction of the plant.
The sap collected will undergo a first fermentation, giving palm wine and then a second to obtain palm vinegar.
The sugar contained in the original sap will be transformed during the process, but the other aromatic components will remain during the transformation, which will give the subtle and exotic notes of this Thnot vinegar .