citrus vinegar is a product of the oxidation of the first fermented honey made by mieli thun: it’s the vinegar you weren’t expecting. gentle, elegant, floral, sour and sweet at the same time, a transformation of honey and an icon of sweet and sour. citric and slaty verticality is a very useful tool in the kitchen when an immediate and aromatically less invasive touch is called for. 6.31% in acidity, just 140 g/l of residual sugar.
just a little is enough to exalt a fish soup, a few drops on octopus, excellent in broths with mushrooms or algae, to which it brings freshness, lightness and an oriental touch.
in the kitchen
it’s the right vinegar for marinades, estraordinary for making mayonnaise, with crudités and organ meats, perfect with cooked vegetables, balances the sweet and sour components of caponata