Thick or Thin - what's best for your culinary style? We have both.
Thick: Did you know all balsamic starts out white? All of the grapes used are white grapes. This white balsamic is from batches that are not caramelized to a degree they turn dark. With the same barrel aging process, this vinegar is as thick as our dark balsamic, but retains a little more tartness and its color.
Keep you white sauces white and your vegetables bright!
This premium White Balsamic Vinegar follows the old tradition of Modena. This balsamic has a natural grape fruitiness with a hint of tang. Pairs great with our Citrus Habanero Olive Oil. Great cooking balsamic.
This barrel-aged balsamic vinegar is produced using traditional methods in Modena, Italy.
Thin: Made here in California from Trebbiano grapes, this version is lighter, younger and more tantalizing than it's aged thicker/sweeter cousin above. We love the versatility this offers especially when you need that splash of tart in your culinary creations! Pairs great with EVERY single one of our olive oils.