We use Ontario honey from our own hives to naturally ferment into small batch honey vinegar.
We start by making mead, a honey wine, then ferment it into natural, living, vinegar. Six months of aging before bottling creates a smooth and balanced flavour.
A medium bodied vinegar with top notes of green fruit and a subtle base of warm, aromatic honey. Bright acidity in the finish. Excellent on salads and as a base in marinades.