citrus vinegar is born from the oxidation of the first fermented honey by mieli thun: the vinegar you weren’t expecting. gentle, elegant, floral, sour and sweet at the same time, a transformation of honey, icon of sweet and sour. its citric and salty verticality makes it very useful in the kitchen, when a fast aromatic but not invasive touch is needed. 6.31% acidity, just 140 g/l of residual sugar.
it exalts the taste of the sea in oysters, aromatizes and cuts the fat in raw fish. used on beef carpaccio instead of lemon, or to season grilled fish, very special sprayed on confectioner’s sugar.