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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.

Vecchia Dispensa's 10 Year Aged Balsamic

Vecchia Dispensa's 10 Year Aged Balsamic

$35
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Aged Balsamic Sampler

Aged Balsamic Sampler

$30
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Vecchia Dispensa's 6 Year Aged Balsamic

Vecchia Dispensa's 6 Year Aged Balsamic

$19
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Vecchia Dispensa's 8 Year Aged Balsamic

Vecchia Dispensa's 8 Year Aged Balsamic

$25
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Vecchia Dispensa's Sweet 16 Year Aged Balsamic

Vecchia Dispensa's Sweet 16 Year Aged Balsamic

$45
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Vecchia Dispensa's 30 Year Anniversary Balsamic

Vecchia Dispensa's 30 Year Anniversary Balsamic

$50
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Traditional Balsamics from Modena

Traditional Balsamics from Modena

$125 - $500
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Barrel of 16 Year Aged Balsamic

Barrel of 16 Year Aged Balsamic

$350
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Aceto Balsamico of Monticello, New Mexico, USA

Aceto Balsamico of Monticello, New Mexico, USA

$200
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Beer Balsamic

Beer Balsamic

$25
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SOLD OUT
Returning on or before October 24
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