Honey vinegar

Made from mead, a light honey alcohol, the honey vinegar is one of the sweetest in the entire range of the La Para vinegar factory, based in Nyons, (only 5° acidity) and remains true to the delicacy of celestial nectar. The acetification and aging of this artisanal honey vinegar is done exclusively in oak barrels. At the end of the aging phase, it is lightly filtered so as not to alter its subtle aromas. Thanks to honey, which has an enzyme that hydrolyzes sugar into glucose and fructose and makes it perfectly assimilable by the body, honey vinegar is an excellent regulator of the liver and pancreas meridians. Honey vinegar is ideal for deglazing poultry, gentle on raw vegetables or mushrooms.