Hot Honey Wine Vinegar

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. Roast finisher: Splash over hot carrots, squash, or swe