Oxymel - an ancient recipe

Traditions about oxymel and its use can already be found in ancient medical and healing writings, such as those by Galen of Pergamon (129-199) or even in the Middle Ages by Hildegard von Bingen.

Honey and vinegar - each a powerful home remedy with countless positive properties - are mixed, and as an added bonus, this strong mixture can also be enhanced with (medicinal) herbs.

For a long, long time, the so-called sour honey had its fixed place as a dosage form for healers and doctors.

Indeed, the drink is versatile:
1-2 tablespoons pure half an hour before the first meal, 1:10 diluted with warm or cold water or - for even more refreshment - with cold mineral water. But its use in the kitchen also invites creative experimentation.

Honey contains over 180 different ingredients. In addition to various types of sugar, vitamins, minerals, flavonoids and polyphenols (which act as antioxidants) as well as bee enzymes are present. The latter are, among other things, responsible for the anti-inflammatory effect of honey.

The power of bees, microorganisms and plants

Vinegar is a fermentation product where the alcohol of a fruit wine is converted into acid with the help of microorganisms. Because of its dietary effect, vinegar was already highly praised by Hippocrates (founder of modern medicine).

Both vinegar and honey have a strong extraction power. If herbs or spices are added, the valuable essential oils and secondary plant substances are gently released and perfectly preserved in the honey-vinegar drink.

For our oxymels, in addition to our organic honey, we only use products of controlled organic quality from Austrian manufacturers for the other ingredients, such as Sonnentor and Gölles.