American Vinegar Works
Hot Honey Wine Vinegar
Description
Sweet-tang snap with a slow, smoky wink
Move over, hot honey—this is the hotter upgrade. Hot Honey Wine Vinegar starts as Vermont mead that we slow-ferment and rest in 25-gallon American oak, then we finish it with hot honey spiced with four chilies. The barrel time and chilies meld into a subtle “smoky whiskey” vibe that plays beautifully with the honeyed acidity.
Flavor profile
Lively sweet-sour with a lingering, satisfying heat—clean lift first, gentle burn after. It tastes composed, not cloying.
Why cooks reach for it
Because it seasons and balances in one move. It’s a weeknight power bottle for dressings, barbecue sauces, roasted roots, cocktails, and drinking shrubs—bright enough to sharpen, round enough to flatter.
Quick ways to use it tonight
- Everyday heat vinaigrette: 1 part Hot Honey Wine Vinegar to 2–3 parts olive oil with a pinch of salt.
- BBQ booster: Whisk into your favorite sauce for sweet-heat polish that clings.
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Roast finisher: Splash over hot carrots, squash, or sweet potatoes right off the sheet pan.
Tell Me More
Size
250ml/ 8.5 ounce glass bottle
Perfect For
Dressings, barbecue sauces, roasted root vegetables, cocktails and drinking shrubs.
Fermentation Base
Honey mead wine
Base Origin
Vermont
Ingredients:
Honey wine vinegar, hot honey (honey, chiles)
Taste Profile
Sweet, sour with a lingering heat.
Production Process
Slow fermented and finished with hot honey spiced with four chiles. Aged in 25 gallon American oak barrels.
Minimum Acidity
5%