Key Lime White Balsamic adds a sweet, floral lime taste to balsamic beverages (shrubs), marinades, mixed cocktails, pickles, berries and cut up fruit.
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 __________ is added to the aged balsamic.
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