We use Ontario honey from our own hives to naturally ferment into small batch honey vinegar.
We start by making a cyser, a honey apple cider wine. We ferment the resulting blend further into natural, living, vinegar. Six months of aging before bottling creates a smooth and balanced flavour.
A full to medium bodied vinegar with notes of apple cider and a subtle base of warm, aromatic honey. Medium acidity in the finish.