rosemary vinegar is the first sour condiment produced by mieli thun, the vinegar you weren’t expecting. like a razor blade, supersour, dry, it’s almost an oxymoron to pair it with honey. this citrusy, saline verticality is a very useful tool in the kitchen, when an immediate and aromatically unobtrusive kick is needed. 9.90% acidity, with just 10 g/l of residual sugars, those are the numbers.
a dash will do in a fish chowder, or a few drops on octopus, in broths containing mushrooms or seaweed, where it adds freshness and a light oriental touch. it’s the vinegar to use in marinades, extraordinary in mayonnaise, in dip sauces for crudités, or to cut the fat in organ meats.