Fresh Albertan Garlic blackened in a sous vide for 2 months. Added to honey mead and converted to vinegar using the power of Birch Bark. It is incredible how deep the flavour is of the Honey Blackened Garlic Vinegar. Great in salads, stews, stir fries and soups for a deep deep flavour. Wonderful on a BBQ. just splash on ribs chicken or steaks. 500 ml.