Hot Honey Wine Vinegar

LIMITED TIME LIBRARY RELEASE Sweet-tang snap with a slow, smoky wink Move over, hot honey—this is the hotter upgrade. Hot Honey Wine Vinegar starts as Vermont mead that we slow-ferment and rest in 25-gallon American oak, then we finish it with hot honey spiced with four chilies. The barrel time and chilies meld into a subtle “smokey whiskey” vibe that plays beautifully with the honeyed acidity. Flavor profile Lively sweet-sour with a lingering, satisfying heat—clean lift first, gentle burn after. It tastes composed, not cloying. Why cooks reach for it Because it seasons and balances in one move. It’s a weeknight power bottle for dressings, barbecue sauces, roasted roots, cocktails, and drinking shrubs—bright enough to sharpen, round enough to flatter. Quick ways to use it tonight Everyday heat vinaigrette: 1 part Hot Honey Wine Vinegar to 2–3 parts olive oil with a pinch of salt. BBQ booster: Whisk into your favorite sauce for sweet-heat polish that clings. Roast finisher: Splash over hot carrots, squash, or sweet potatoes right off the sheet pan. Tell Me More Size 250ml/ 8.5 ounce glass bottle Perfect For Dressings, barbecue sauces, roasted root vegetables, cocktails and drinking shrubs. Fermentation Base Honey mead wine Base Origin Vermont Ingredients: Honey wine vinegar, hot honey (honey, chiles) Taste Profile Sweet, sour with a lingering heat. Production Process Slow fermented and finished with hot honey spiced with four chiles. Aged in 25 gallon American oak barrels. Minimum Acidity 5%