Our crisp, zippy Suyo Cucumber White Balsamic is quintessential in dressings, marinades, shrubs, agua frescas, vinaigrettes and more.
Use it to add an exciting zing to your next caprese salad or add a splash to your next shrimp cocktail.
It pairs wonderfully with fused lemon olive oil, garlic olive, ginger and black garlic olive oil, lime olive oil, Baklouti chili olive oil, dill olive oil and more.
200 ml, 375 ml, 60 ml, 750 ml
Balsamic quality is a function of both method and grape must density. Our base balsamic is made in Italy. The grape “must” from Trebbiano and Lambrusco grapes are sundried to increase the density prior to aging. Then, a small amount of barrel-aged wine vinegar is added and the mixture is aged in rotating barrels for up to 12 years using the Solera method. Once the ideal density is achieved, the pure extract of Suyo Cucumber is added to the aged balsamic.