This vinegar is made from raw wildflower honey sourced from Vermont producers. The first step is to ferment the honey with water to make a mead, or honey wine. A secondary fermentation using a naturally occurring 'mother' (a combination of cellulose and acetic acid bacteria) produces a tangy vinegar with 5% acidity.
Unfiltered and Raw
Does not contain Sulfites
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Enjoy as a finishing vinegar for a stir fry, add to any salad dressing, sauces, marinades and soups.
This vinegar is not pastuerized, therefore, a small culture ('mother') may develop over time in the bottle. This is a natural occurance- simply give the bottle a good shake and enjoy!