Original Honey Wine Vinegar
Sweet meets tangy—naturally
Original Honey Wine Vinegar begins as mead made from real honey, then it’s slow-fermented and rested in a 25-gallon American oak for a warm, hazy honeycomb glow and unmistakable honey notes. After aging, it’s finished with raw clover honey for a soft, woodsy nose and gently tart candy finish. This is the sweet-tangy bottle you’ll reach for when you want lift without harshness.
Flavor profile
Bright, balanced acidity with a clear honey signature and a subtle, woodsy aroma. Think tart candy energy wrapped in oak-rounded smoothness—elegant on both sweet and savory plates.
Why cooks love it
Because it seasons like a pro. A splash sharpens dressings and marinades, adds polish to pan deglazes, flatters roasted roots, and turns shrubs or cocktails into instant crowd-pleasers.
Fast ways to use it
Everyday vinaigrette: 1 part Original Honey Wine Vinegar to 2–3 parts olive oil with a pinch of salt.
Sheet-pan saver: Deglaze roasted carrots, squash, or onions for a glossy, sweet-tart finish.
Cabinet cocktail: Stir equal parts vinegar and sugar until dissolved, top with seltzer—or add to bourbon for a honeyed spritz.
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, marinades, deglazes, roasted root vegetables, cocktails and drinking shrubs.
Fermentation Base
Honey mead wine
Base Origin
Massachusetts
Taste Profile
Tart candy with an unmistakable honey flavor and slight woodsy nose.
Production Process
Slow fermented and finished with raw honey. Aged in 25 gallon American oak barrels.
Minimum Acidity
4%
Original Honey Wine Vinegar FAQs
What makes Original Honey Wine Vinegar different from other vinegars?
How should I use it?
Is it actually sweet?
What’s the acidity?
Is it raw or filtered?
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.
