Wild Mother from Tasmania makes a delicious black cherry vincotto (made agrodolce-style with fruit and vinegar). It is a rich, sticky reduction that delivers a deep, sweet-and-sour flavour with notes of coffee and caramel. You can use it much like a high-quality balsamic vinegar to elevate both sweet and savory. Drizzle over cheese, salads, finish your pork or duck dishes even topping on strawberries and ice cream.