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A type of vinegar, common in Asian food preparation, which is made from sugarcane that has been crushed, fermented and cooked into a syrup substance before being distilled into vinegar. Some higher quality cane vinegars are aged in oak barrels to develop a smooth and mildly sweet flavored vinegar that can be used for salads, sauces, deglazes for meats, or vinaigrettes when combined with other oils such as walnut oil.