Desert Hibiscus Honey Vinegar
Tart candy energy with real honey soul
Desert Hibiscus Honey Vinegar starts as small-batch mead, then co-ferments with Desert Hibiscus from our friends at Burlap & Barrel and fresh ginger. After aging, it is finished with raw clover honey for a lively sweet-tart snap and a glow that reads refreshing rather than syrupy. It is the bottle you reach for when you want lift, color, and an unmistakable hibiscus sparkle.
Flavor profile
Earthy and bright with a hint of ginger spice, a floral hibiscus note, and a sweet and tangy finish. Think tart candy rewritten for grown-up cooking.
Why cooks love it
It makes everyday food taste composed. A splash sharpens dressings, flatters roasted roots, and turns seltzer into an instant spritz. Reviews call it balanced and summer-friendly, the kind of vinegar that replaces added sugar in slaws and fruity salads.
Quick ways to use it
Everyday vinaigrette: 1 part Desert Hibiscus Honey Vinegar to 2 or 3 parts extra-virgin olive oil with salt.
Roasted roots: Toss warm carrots or beets with a spoonful for gloss and gentle sweetness.
Spritz hour: Build a Honey Hibiscus Spritz or top a shrub with seltzer for a bright refresher.
Quantity:
Free shipping on orders over $85 to the same address in the contiguous US.
Raves & Reviews
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"THE MOST SURPRISING AND DELIGHTFUL VINEGARS I’VE EVER TRIED"
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"THEIR VIBRANT COLORS ARE STRIKING"
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Tell Me More
Size
250ml glass bottle
Perfect For
Dressings, roasted root vegetables, and drinks.
Fermentation Base
Honey mead wine
Base Origin
Vermont
Taste Profile
Earthy with a slight ginger spice and a sweet and tangy finish. Tart candy as vinegar.
Production Process
Co-fermented with fresh ginger and Desert Hibiscus from Burlap & Barrel. Aged and finished with raw honey from Vermont.
Minimum Acidity
4.25%
Desert Hibiscus Honey Vinegar FAQs
What does hibiscus add to vinegar?
What makes this a honey vinegar?
How sweet it is!
What can I use it on?
What size and acidity are listed?
Worth Waiting For
Modern vinegars have lost their way, so we stepped back in time to recreate a process from 1823. Our equipment doesn’t exist anymore so we remade it in partnership with local universities.
After slow fermentation our vinegars are barrel aged before being hand bottled raw and unfiltered. It all takes a lot more time and care but we think the results are spectacular. I hope you will too.
Vinegars with a Sense of Place
We create vinegars with flavor profiles that reflect a sense of place by working exclusively with American wines, ciders, and brews.
Our vinegar works is housed in the blacksmith shop for an old textile mill complex in the heart of New England that is on the National Register of Historic Places.
