BALSAMIC VINEGARS

DARK BALSAMIC
Aged for a minimum of 12 years, all of our dark balsamic vinegars are aged in the Traditional Solera Method in Modena, Italy. The traditional balsamic, along with the flavored, can be used for cheese boards, brushed on meats, as a marinade, and even as a syrup substitute for ice cream! No thickeners, sweeteners, or artificial flavorings are ever added to our products.


WHITE BALSAMIC
Aged for up to 12 years, our white balsamic vinegars are also aged in the Traditional Solera Method in Modena, Italy. The difference is that the White Balsamic Vinegars go through the aging process in new wood barrels, whereas the Dark Balsamic Vinegars are aged in fired, old wood barrels. Useful for making a vibrant salad, in cocktails, in salsas, or as a sweet glaze for meats. No thickeners, sweeteners, or artificial flavorings are ever added to our products.