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Item #: 6663
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Description & Details

Organic Honeydew Honey Vinegar - 250 ml(8.5 oz) - Italy

As tweeted by Dana Cowin, Editor in Chief of Food & Wine Magazine.

With a savory aroma that hints of the honey from which it was made, this is one amazing vinegar. Light in body but full of deep flavors and a hint of residual sweetness that softens the finish making it seem less acidic than its 6% indicates. This makes it an interesting alternative to both Banyuls and Sherry vinegars.

The simple mixture of honey and water, accidentally forgotten, ferments into a delicious alcoholic beverage. Eventually known as mead in much of northern Europe, it was probably the easiest to make. Leave this beverage alone long enough and, like all alcoholic beverage open to the air, it will be a feast for wild acetobacter, the microscopic critters that convert alcohol to acid.

Guiseppe Cagnoni mixes his organic Honeydew honey with water, cooks it down to the desired consistency, and then allows it to alcoholically ferment into hydromiele - a process that takes from 1 to 1-1/2 months. The hydromeile is then diluted with more watrer and exposed it to the open air for over a month to allow the concentrated vinegar "mother" to develop. This culture is added to a larger volume of hydromiele in steel tanks to acidicly ferment for 4 to 5 months until it turns to vinegar. Each year the process is begun again, from scratch, the result is a new set of flavors that represent the honey produced that season.

"And, oh what a vinegar! Slightly savory -- like the honey. Hints of molasses with a unique nose. A treasure that is hard to describe."

ingredients: Water, honeydew honey
acidity: 5%

Keywords: Honeydew, organic, vinegar, Etruria, Italy, Food & Wine, magazine
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