Pure honey is fermented to obtain honey vinegar, then the vinegar is blended with pure honey before aging for 3 years.
Honey vinegar brings a balanced, harmonious note to salads and marinades. Pair with pine nut oil to season smoked meat. Honey vinegar also goes perfectly with chicken and baked fruit.
Created in 1982 by the Montegottero family, Huilerie Beaujolaise has won over big names in the world of French and international gastronomy for the exceptional quality of its range of oils and vinegars.
Store in a dry, dark place between 20°C and 30°C.