We use Ontario honey from our own hives to naturally ferment into small batch honey vinegar.
We start by making mead, a honey wine. We add garlic from our own garden, then ferment the resulting blend further into natural, living, vinegar. Six months of aging before bottling creates a smooth and balanced flavour.
A full bodied vinegar with top notes of mellowed garlic over a sweet base of warm, aromatic honey. Medium acidity in the finish.