The potentials inherent in cocoyam (Colocasia esculenta) for the production of vinegar were investigated. Corms of cocoyam cultivar were gelatinized and subjected to two stage enzyme hydrolysis using bacterial alpha-amylase (Amylitic TS) and fungal alpha-amylase (AGM) to produce fermentable sugar (wort). The hydrolysed liquor was fermented by viable yeast cells, Saccharomyces uvarum to yield 12.9% ethanol. The ethanol was oxidized to vinegar by the metabolic activities of an acetic acid bacterium, Acetobacter aceti. Total soluble solids (brix level), pH, and specific gravity of the fermented liquor were determined using standard methods. Percentage ethanol and total acidity of the wort were also determined titrimetrically. Alcoholic fermentation was brought about by S. uvarum which lowers the pH (4.50-3.82) that favours the activities of Acetobacter aceti that converts the ethanol to vinegar. Total soluble solids and specific gravity of the wort decreased, while the alcoholic content increased as the sugar present in the wort was being exhausted. Total titratable acidity increased rapidly and dropped gradually as the level of ethanol in the medium reduces. Acetic acid production was enhanced by the addition of acetic acid bacteria into the medium. Statistically (p≤0.05%) cocoyam vinegar was generally accepted compared to the conventional commercial products (cider and white vinegar). The studies also revealed that colourless vinegar was preferred and distilled cocoyam vinegar tastes better than others. The characteristic taste and aroma was specific to a particular brand of vinegar and was being influenced by the raw materials used, compounds produced and the reactions that took place during the fermentation process. The study concludes that highly perishable cocoyam with no suitable storage or preservative facilities can become an alternative raw material for vinegar production.