5% acidity There are no shortcuts to making handcrafted vinegar. Here, we marry our own KATZ honey with varietal wines in oaks barrels, slowly fermenting it into a finished Agrodolce...“sweet and sour” in Italian. The production of this vinegar is always a challenge as we can only produce about 50 gallons every two months! It takes nearly 100 pounds of our KATZ Black Button Sage Honey, which we have found produces the clearest and cleanest honey vinegar flavor, to make a single batch. We have also added some Napa Valley Riesling to the Viognier wine that we use to make this vinegar, and as we like the “spice” and aromas it brings to the proverbial dance, or vinegar in this case!