This aged Balsamic vinegar is amazingly complex, with layers of authentic espresso and dark roasted coffee.
Try with: Gelato, or as a glaze base for pork, beef or chicken
Pairings: Blood Orange, Lemon, Herbs de Provence, Basil, or Chipotle olive oil
This aged Balsamic Vinegar is amazingly complex, with layers of authentic espresso and dark roasted coffee. It makes a fantastic glaze or barbecue base for pork, beef or chicken. Add a shot to an “affogatto float”, which calls for a tall mug of vanilla gelato scoops covered with coffee.
| Size | 200 ml, 375 ml, 60 ml, 750 ml |
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Balsamic quality is a function of both method and grape must density. The base balsamic is made by caramelizing the grape”must” from Trebbiano and Lambrusco grape in copper kettles, over an open flame. A small amount of barrel-aged wine vinegar is added then the mixture is aged in barrels for up to 18 years using the Solera method. The resulting density exceeds the Italian IGP standard, which is then infused with pure flavour extracted from dark roasted coffee beans.
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Black Mission Fig Aged Dark Balsamic
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