While it might look like something out of a fantasy novel, these massive, branched spikes have been used for centuries to create a potent medicinal infusion. Often referred to simply as “thorn wine,” this concoction is steeped in history. Here is everything a beginner needs to know about what it is, why it is used, and how it is traditionally made.

What is Honey Locust Thorn Wine?
First, it helps to clear up a common misunderstanding: this is not “wine” in the way we usually think of it. You wouldn’t pour a glass of this to enjoy with dinner.

In traditional herbal medicine, making a “wine” actually means making a tincture or an extract. It involves taking tough, woody plant materials (like roots, bark, or in this case, thorns) and soaking them in very strong, high-proof alcohol. The alcohol acts as a solvent, pulling out the chemical compounds and essential oils hidden deep inside the wood over a long period.

In Traditional Chinese Medicine (TCM), the Honey Locust thorn is considered to have “warm” and “acrid” properties. When infused into alcohol, the resulting liquid is traditionally used to treat a few specific ailments:

Soothing Aching Joints: The primary use for this infusion is to treat what traditional medicine calls “wind and dampness.” In simple terms, this refers to joint pain, stiffness, and muscle aches that get worse in cold or damp weather. The warming nature of the liquid is believed to bring relief to these areas.
Promoting Blood Circulation: The strong, acrid nature of the thorns combined with the alcohol is thought to stimulate blood flow, helping to clear up bruises or sluggish circulation.
Drawing Out Toxins: Historically, herbalists used the thorn extract to help bring deep skin infections, boils, or stubborn sores to a head so they could heal properly.