Hot Honey Wine Vinegar
Sweet-tang snap with a slow, smoky wink
Move over, hot honey—this is the hotter upgrade. Hot Honey Wine Vinegar starts as Vermont mead that we slow-ferment and rest in 25-gallon American oak, then we finish it with hot honey spiced with four chilies. The barrel time and chilies meld into a subtle “smoky whiskey” vibe that plays beautifully with the honeyed acidity.
Flavor profile
Lively sweet-sour with a lingering, satisfying heat—clean lift first, gentle burn after. It tastes composed, not cloying.
Why cooks reach for it
Because it seasons and balances in one move. It’s a weeknight power bottle for dressings, barbecue sauces, roasted roots, cocktails, and drinking shrubs—bright enough to sharpen, round enough to flatter.
Quick ways to use it tonight
Everyday heat vinaigrette: 1 part Hot Honey Wine Vinegar to 2–3 parts olive oil with a pinch of salt.
BBQ booster: Whisk into your favorite sauce for sweet-heat polish that clings.
Roast finisher: Splash over hot carrots, squash, or sweet potatoes right off the sheet pan.
Quantity:
Free shipping on orders over $85 to the same address in the contiguous US.
Raves & Reviews
-
"THE MOST SURPRISING AND DELIGHTFUL VINEGARS I’VE EVER TRIED"
-
-
"THEIR VIBRANT COLORS ARE STRIKING"
-
Tell Me More
Size
250ml/ 8.5 ounce glass bottle
Perfect For
Dressings, barbecue sauces, roasted root vegetables, cocktails and drinking shrubs.
Fermentation Base
Honey mead wine
Base Origin
Vermont
Ingredients:
Honey wine vinegar, hot honey (honey, chiles)
Taste Profile
Sweet, sour with a lingering heat.
Production Process
Slow fermented and finished with hot honey spiced with four chiles. Aged in 25 gallon American oak barrels.
Minimum Acidity
5%
Hot Honey Wine Vinegar FAQs
What exactly makes it “hot honey” vinegar?
How spicy is it?
Do I need to shake the bottle?
What can I use it on?
Specs at a glance?
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.
