We use Ontario honey from our own hives to naturally ferment into small batch honey vinegar.
We start by making a raspberry melomel, a honey raspberry wine. We ferment the resulting blend further into natural, living, vinegar. Six months of aging before bottling creates a smooth and balanced flavour.
A medium bodied vinegar with bright berry flavours over a sweet base of warm, aromatic honey. Medium acidity in the finish.
No posts found