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Showing products 1 through 10 of 20 1 2 Next >>
Apple BalsamicOur 18 yr. old balsamic is blended with delicious apple concentrate from the orchards of Washington State. Sweet, rich and flavorful are easy ways to describe this product, but tasting is always the best way to know for sure. We have had several parents order our Apple Balsamic because their kids liked it so much that they were willing to eat their vegetables topped with Apple Balsamic. We love testamonials like that! Besides on vegetables, it's delicious on salads, baked chicken, chopped fruits or as a topping for ice cream & yogurt. Additional Info
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Oregano White Balsamic (inhouse sales only, not for ecommerce)Fresh oregano is infused into our white balsamic vinegar to enhance the already strong flavor. Add to your favorite sauces like spagetti or a cream sauce. green salads can have it straight or mixed with oil. Basic ratio is two parts oil and one part vinegar. If you like a more tart dressing and want less calories, switch the ratio. Two parts vinegar and one part oil. Veggies are always better with a nice balsamic. Vegan friendly as all of our fine products are! Additional Info
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Black Currant (Cassis) BalsamicMade with the tiny, very sweet currants, this is one of the most flavorful of our balsamic line. Dazzle your friends by mixing equal portions of your favortie oil and the Black Currant balsamic. Be sure to use a "light" oil like Grape seed oil, extra virgin olive oil, Rice Bran oil or even soy bean oil. I like the vinegar to be the dominate flavor, not the oil. Other uses are on vegetables, chicken, salads, vanilla ice cream (I like Bryers vanilla bean, but Hagen daz will do in a pinch!), yorgurt or mix in with some Ranch dressing. One of our customers says that she does half/half ranch & any fruit balsamic to cut the calories, fat and sodium content by half! I haven't tried it yet, but it sounds good. Additional Info
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Blazin BalsamicThe same flavors as the Haberrano Balsamic, just a lot more peppers. We threw in a hand full of cayenne pepper to add to the burn. This is significantly hotter, but so far it's not the eye poppin, mega heat that I will eventually get it. Good news is it still has our wonderful 18 year old balsamic and lots of garlic. Add to any sauce, stir-fry vegetables, sprinkle on baked chicken or fish. Add to spaghetti sauce to instantly kick it up...... We would love some of your suggestions as well. We'll put your recipe on the recipe page and you'll be famous! Additional Info
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Wild Blueberry BalsamicIntroduced in 2009, we have blueberry lovers singing our praises. It goes really well over fresh fruit, salads, veggies, ice cream, yogurt (see above cherry balsamic dessert suggestion), mix with oil to enjoy fine bread dipping. All of the fruit balsamics can be used in the same fashion as the other flavors. Additional Info
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Midnight Cherry BalsamicOne of the new flavors introduced this year. A customer at a festival asked if she could put a little in her vanilla yogurt that she was eating. her eyes lit up and said that it was delicious. I got some yogurt, added the Cherrry balsamic and was really pleased how it tasted. Thinking of a seriously tasty snack, I added some granola and whole nuts to the newly flavored yogurt. Bonus! Put some over your green salad or cooked veggies. Parents of picky eaters, listen up. Sprinkle some of the balsamic over chicken. Most kids will like it. After you've established that the kids like the flavor, add some to green beans, peas or whatever. We've had several parents call to tell us that their little ones are finally eating their veggies. Take some of the balsamic and your favorite oil to a party. Mix the two together on a flat dessert plate and have some good bread for dipping. You'll impress the crowd......... Additional Info
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Classic BalsamicAn 18 year old balsamic from the Modena region of Italy. This is one of our most important flavors because we use the Classic as a base for most of our dark infused balsamics. A frequently asked question is "Why are balsamic vinegars black?" When the grapes are pressed and the juice is put into a huge copper kettle, the liquid is boiled until 50% of the water has been evaporated. During the boiling process, the dark red skins of the Trebiano grapes are left in the kettle and the skins turn the liquid black. The same process is why red wine is red, because of the skins. Our Classic balsmic is designed for salads (with or without oil), fresh fruit, chicken, cooked or raw vegetables, mix with oil and use for bread dipping. In Italy it's common to use a sweet balsamic over vanilla ice cream. The cream nuetralizes the acidity of the balsamic, leaving just the flavor. Bizarre, but tasty! Additional Info
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Dill Mustard seed White BalsamicThis is visually one of our most stunning flavors. Fresh organic dill and mustard seeds are packed by hand in each bottle of our 10 year old White Balsamic. White or Golden Balsamic is more tart (it's acidity is 6%) for people who enjoy the bite of a good balsamic. Our balsamic is wonderful on salad, fish, in pasta salads, on baked chicken or add some to a sauce for extra flavor and zing. Your food will never have that "muudy look" like the dark balsamic can give. If you need a gift for someone and you know that they like both dill and mustard, this is an extraordinary gift idea. Additional Info
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Haberrano BalsamicOne of our newest flavors and no, we didn't misspell Habenero. We custom infuse fresh garlic, lots of Serrano peppers and a few Habeneros in our 18 year old balsamic vinegar. We coined the name Haberrano Cute, isn't it!? It may sound really hot, but we test marketed this flavor for over 4 months and the vast majority say that it's not too hot. Middle of the road heat. For those of you who like to burn, this is pretty wimpy. Over all it's our third most popular product, which is fantastic for a new flavor. Use on cooked vegetables, over pasta dishes, sprinkle on baked chicken, mix with your favorite oil for salads or bread dipping. Alex mixed a little Haberrano balsamic with some humus and used it for cracker dipping. I tried it and thought it was great. A customer in Texas added some to his bar-b-que sauce and said it was one of his best batches. We will have his recipe on our recipe page in a week or so. Additional Info
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Showing products 1 through 10 of 20 1 2 Next >>
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