honey vinegar is made by letting mead oxidize slowly in contact with the air, in twice-used oak. during this primitive process, the alcohol turns into acetic acid, and the sensorial characteristics depend on the honey used. fresh mountain spring water and honey are the only ingredients. as pure as honey.
honey colors have iridescent tones, with many hues and highlights, making it difficult to define and codify a scale. mielicromia i san excuse for collecting curiosities, sensory notes, ideas for culinary uses, matching pollens, place of origin and botanical information about the flowers that generate the honey. an id card for each one, an indispensabile tool for recoignizing, reusing and returning honeys, in the plural, to the dignity they deserve.
ed. by: mieli thun - corraini edizioni amiisbn: 9788890522505 pages: 56