Fir Vinegar is made from the dark honey obtained from the same plant. It has a full bodied, malted taste, with evident notes of honeydew. Its acidity of 6.20% is counterbalanced by 140 g/l of residual sugars. Its barely perceivable sweetness is nevertheless sufficient to give this product fullness, while remaining a sour vinegar.
Honey vinegar is made with the slow oxidation and exposition of mead in twice-used oak barrels, in contact with air. During this primitive process, alcohol turns into acetic acid and the organoleptic and sensorial characteristics change depending on the honey used. Fresh mountain spring water and honey are the only ingredients. As pure as honey.