Apis Mercantile, the Charleston-based sustainable honey company, today announced the launch of their newest raw honey product – Fermented Garlic Honey.
According to the company, fermentation and raw honey are no strangers to each other. For centuries, homegrown recipes around the world have involved the duo as an aid for many ailments or as mead, a fermented honey “wine.”
This specialty raw honey combines Apis Mercantile’s Southern Wildflower honey harvested from hives in the southeast, Apple Cider Vinegar, and sliced garlic cloves. It is then aged for three months to allow the fermentation process to create its unique flavor profile.
“Fermented Garlic Honey is one of Apis Mercantile’s most innovative and versatile products designed for chefs to home cooks,” said Apis Mercantile co-founder, Liam Becker. “It’s the perfect blend of garlic, vinegar, and honey that is aged for at least three months to let that fermentation funk kick in. When you crack the jar, it gives off perfect umami goodness!”
Apis Mercantile was started by Becker and his best friend and fellow small beekeeper, John Berdux. The duo opened their doors in 2017 and emphasize sourcing from local beekeepers. You can learn more at apismercantile.com.
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