The first of their kind in Vermont, these outstanding vinegar's are made using traditional farmhouse barrel fermentation. We begin with 600 lbs. of raw Vermont honey (from some of the very bees that pollinate our cider apples) and ferment it first into mead — an ancient honey wine — and then into honey vinegar. The smooth taste reflects the fundamental raw ingredient, honey, while offering a pleasant peppery finish. Each season we make 200 cases each of a flavored version infused with either cider syrup or maple syrup.
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