Keepwell's mead solution begins its life excruciatingly sweet. They ferment it to a full sour, but as it ages in a barrel, the sweet aroma begins to slowly work itself back in. They never add any honey back in, but the vinegar balances itself out as it matures.
Honey vinegar is a wonderful candidate to make pickled mustard seeds, excellent vinaigrettes, and vinegar pie!
Please note, bottles are marked “Refrigerate After Opening”. The vinegar will never spoil at room temperature, but the probiotics it contains will create a raft that floats in the bottle.