El honey vinegar or vinegar arose by accident, when Luis Busom, beekeeper, tried to make 'mead'. It sought to offer different products to the market. “We did it so bad it was vinegar. And it was very good. We did a tasting with salads. The next day they came to buy and we didn't have one ”, he says. Busom.
Usually this vinegar is very strong but he has made it sweet, although it does not reveal how it achieves it. It smells and tastes of vinegar but in the end it gives the palate a taste of honey.
Honey vinegar was born by chance and has been improved with perseverance
El Vinegar It is the result of a alcoholic fermentation of a mixture of water and honey. The latter contributes more than 50% of the product. Two months later it is added organic white wine vinegar to provide acetic bacteria. After that, it is left to rest in French oak barrels for a minimum of four months. It has no colorants.
Actually "you cannot say that it is a vinegar", as it has an acidity of 3,5%. Instead of the 5% necessary for it to be, according to the legislation. On the market since 2012, with 20.000 bottles produced per year, today it is the star product of your company, somper en Flix (Tarragona).
This vinegar is a great seasoning for salads, vegetables, and even stews. "There are parents who have told me that thanks to my vinegar their children eat salads," he explains. Busom.
Two years later Luis Busom tried again to do 'mead' and this time he succeeded. It has an old touch as it spends three years in used barrels from Priorat wine and it has 13,5% alcohol.
somper, which sells honey and derivatives as a honey cream liqueur, just launched a new product, the cream Garromel. Thought of those who "cannot take Nocilla", as it is totally natural and does not contain dairy or gluten.
Therefore, allergy sufferers can take it. Following its all-natural philosophy, this cream is made with honey, carob flour, cocoa and oil.
