Balsamic Vinegar that's Barrel-Aged traditional and Dark as night with an intense very complex flavor, is one of our most popular taking 18 to 20 years to produce. Barrel-aged in wooden barrels to give it that sweet subtle character that it's famous for. Made from the must of the Trebbiano grapes, in Modena Italy they slow simmer it in copper cauldrons and mix with already aged balsamic in wooden oak barrels.
Some say that they wouldn't waste it on salads or for cooking, I say then what would you do with it? Just a tablespoon or so and you have the most delightful salad you could have, you could also add a little oil to it if you choose. As far as cooking with it if you want more flavor from your food you should try a little with whatever you cook, grill, fry, bake or whatever it doesn't take much and you will have flavors you could only have dreamt of.
Only 4% Acidity
Some say that they wouldn't waste it on salads or for cooking, I say then what would you do with it? Just a tablespoon or so and you have the most delightful salad you could have, you could also add a little oil to it if you choose. As far as cooking with it if you want more flavor from your food you should try a little with whatever you cook, grill, fry, bake or whatever it doesn't take much and you will have flavors you could only have dreamt of.
Only 4% Acidity