This citrus vinegar comes from the oxidation of the first fermented honey of the house, thun honeys. It is a vinegar that is gentle, elegant, floral, acidic and sweet, all at the same time. This citric, sweet and salty concoction is a very useful tool in the kitchen. It has 6.31% aciditity and only 140 grams of residual sugars.
How to consume
A few splashes of the vinegar can instantly enhance a fish soup. It is excellent in broths that include mushroom or seaweed where it gives freshness , lightness and an oriental touch. It is the vinegar of choice for marinades, especially in the preparation of mayonnaise.