Balsamic Vinegar

As balsamics age in wooden barrels, the flavor changes dramatically. Younger balsamics are bright and tart. Older balsamics are syrupy thick with sweeter, woodsy flavors. You don't need a super-palate to appreciate the transition—I promise you really can taste the difference. 

Our balsamics aren't made with any shortcuts, like caramel coloring, that are common in the balsamics you find in the grocery. Instead, they're made the traditional way, aged for years in wooden barrels in Modena and Reggio-Emilia in Italy. The result is incredibly well-balanced between the bite of acidity and smooth, raisiny sweetness.