The producer’s May 2026 caption explicitly names lacto-fermented blackened honey; it does not specify the order of these treatments.[1]
Works as a liquid component.
Processing an ingredient until it develops a darkened character. The mechanism, temperature and duration depend on the application.
How producers use Blackening
Each bottle shows the technique through a concrete substrate and role: base, acid structure, aroma, texture, bitterness, or lift.
The producer’s May 2026 caption explicitly names lacto-fermented blackened honey; it does not specify the order of these treatments.[1]
Works as a liquid component.
After carbonic maceration, this portion of fruit and stones was blackened and held gently at low temperature for weeks.[2]
Works as a other component.
Documented in the producer’s New Forms article. No yeast species, fermentation conditions or additional treatment is inferred.[3]
Works as a other component.
The bergamot is blackened. Rose and blackened bergamot are pressed into softened butter over several days (enfleurage), before that butter is used to fat-wash the blend.[4]
Works as a liquid component.