Bergamont Lemon - pleasantly herbal with a hint of tangy lemon. Irrisitable on fish, fresh grilled vegetables, even poultry!
Black Currant - the refreshing tartness of currant mellowed by the subtle sweetness of balsamic. Try over crepes, fresh fruit pies or in a marinade for pork or lamb.
Black Walnut - rich, slightly sweet walnut flavor gives an intoxicating flavor to any dish. Add to sauces and marinades, drizzle over ice cream or pound cake - or create the most decadent baklava you've ever tasted!
Blueberry - crisp berry lushness with a gentle bite of tart. Wonderful as a dessert sauce, in marinades or just over pancakes.
Caramel - aged balsamic imbued with burnt sugar. Brush onto pie crusts, drizzle over ice cream and custards, spike with bourbon for an incredible holiday ham, or make our quick and easy Sticky Pork.
Cherry - succulent ripe cherry laced with a touch of licorice. Perfect with pork or lamb, brie en croute, and baked goods! Chocolate-Cherry brownie anyone?
Chocolate - delectible semi-sweet chocolate enriches savory sauces and stews. Pairs devinely with sweets and baked goods.
Chocolate Mandarin - tastes like tangy orange sherbert and chocolate syrup!
Chocolate Raspberry - indulge in decadent flavor over cake, waffles or ice cream.
Cinnamon Pear - delicate pear laced with cinnamon. Excellent with sweets, with pork or lamb, and even braised red cabbage.
Coconut White balsamic - heavenly coconut brightens marinades and curries. Splash into a Pina Colada or a Pineapple Upside Down cake.
Fig - the exotic and tantalizing flavor of fresh ripe Figs. Excellent with meats and Moroccan dishes.
Garlic Cilantro - full bodied garlic partnered with bright cilantro is perfect for marinades and sauces, pasta and vegetables - even gravy!
Hibiscus - fragrant and fruity, this balsamic is fantastic in cocktails and iced tea, and creates an intriguing complexity in savory dishes like stew.
Juniper - earthy and herbal, Juniper is devinely enticing on wild game, roast duck, or drizzled on pot roast.
Mandarin Orange - sweet and zesty, this balsamic is perfect for Asian dishes such as Crispy Orange chicken or duck, as well as desserts.
Peach White balsamic - luscious, sunny sweetness exquisite with yogurt and ice cream, cottage cheese, bked goods and desserts, even your iced tea.
Pineapple White balsamic - sweet, tangy zing makes for a toothsome tropical marinade.
Prickly Pear - cactus with a flavor reminiscent of raspberry and watermelon with a slight bite of Kiwi. Drizzle over pancakes and cheese cake, layer into mole and Tex-mex dishes. It also makes an amazing margarita!
Raspberry - sweet and succulent, it's the taste of summer in a bottle! Decadent in smoothies, desserts, and marinades. Raspberry Chipotle chicken, delicious!
Spicy Mango - the scrumptiousness of mango with a spicy kick. Liven up your tropical dishes, glaze onto salmon or chicken, even add to cream cheese for a yummy dip.
Strawberry - like biting into a warm summer day, this lush balsamic is dreamy on a fresh spinach salad, a wide array of desserts, even jam!
Traditional - this Italian balsamic is creamy and thick. Its perfect balance of sweet and tart is the perfect accompaniment to any dish. You can even sip it as an after dinner apparitif! This is the base for the flavored balsamics.
White Ginger: a light vinegar made from grape must, this is bright and tangy with vibrant ginger flavor and aroma.
Cabernet Vinegar: a traditional wine vinegar made from aged cabernet.
Chardonnay Vinegar: a traditional wine vinegar made from a great Chardonnay.
Champagne Vinegar: wine vinegar made from Chamgange. Great in sauces and stews. Try it in our Bearnaise sauce!
Visit our Recipe page and blog for more exciting (and delicious) ideas!
As far back as 900 years ago, vintners in the Modena, Italy region were making balsamic vinegar which was taken as a tonic and bestowed as a mark of favor to those of importance. Although it some consider it a wine vinegar, it is not a wine vinegar at all. It is not made from wine, but from grape pressings that have never been permitted to ferment into wine. Sweet white Trebbiano grape musts are boiled down to a dark syrup and then aged under rigid restrictions. The syrup is placed into oaken kegs, along with a vinegar "mother," and begins the aging process. Over the years it graduates to smaller and smaller kegs made of chestnut, cherrywood, ash, mulberry, and juniper until it is ready for sale. All of these woods progressively add character to the vinegar. As it ages, moisture evaporates out, further thickening the vinegar and concentrating the flavor.
Our Balasamic vinegars are made in Modena, Italy. They are aged for 18 years before being shipped to the US. There are no added chemicals or fillers, just pure unalterated flavor.
Our flavor-infused aged Italian Balsamic Vinegars are great for more than salads
Here are some fantastic ideas to get your creative juices flowing!
Toss with fresh or cooked fruits
Add to sauces and marinades for an incredible flavor
Cocktails have never been easier or yummier!
Put on fresh vegetables and they'll actually get eaten
Add a couple of tablespoons to your favorite pie recipe before baking
Cream into butter and mold then refrigerate for a fancy look and taste treat
Add to your choice of Spice Trader's delicious extra virgin olive oil for dipping fresh bread
Drizzle over pound cake, angel food cake - well, shoot! ANY cake!
Drizzle over gelato, sorbet, sherbert and ice cream as a topping
Use as a topping for cheesecake
Add a dash to your iced tea - it really brings out the flavor without the calories of sweetener!