You catch more flies with honey than with vinegar, right? But what if the vinegar is made from honey? Ancient Egyptians made what was probably the first vinegar, from honey, with a mixture of honey and water. This method is both rare and all natural.

There is no need to reinvent the wheel here, this ancient vinegar is divine. The Etrurian vinegars remain true to their roots. All natural, USDA and EU certified organic, so no harmful chemicals or preservatives, for vinegar is indeed a preservative itself. This particular vinegar is a fruit vinegar, made from water, honey and apricots. The apricots, water and honey must all ferment to become fruit wine, then it can be used to make vinegar. Apricot Vinegar is indispensable as a subtle seasoning for: glazing meats, added to sauces, in a vinaigrette for salad and vegetables or in water for an all natural refreshing drink.

This vinegar is not filtered or pasteurized, shake before use to get all the great flavors. We must forewarn, the aroma does hold hints of the honey from which it came, you may catch more “flies” than expected, it is a truly spectacular vinegar.