We use Ontario honey made during buckwheat pollination to naturally ferment into small batch honey vinegar.
We start by making a braggot, a honey and malted barley wine. We ferment the resulting blend further into natural, living, vinegar. Six months of aging before bottling creates a smooth and balanced flavour.
A crisp vinegar with top notes of green apple over a base of malty spiciness. Brisk in the finish, this vinegar would pair well with bitter greens.
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