Frequently Asked Questions.
There are two types of balsamic vinegar: traditional and commercial. A quasi-governmental body in Modena, Italy (balsamic vinegar’s birthplace) regulates the production of traditional balsamic vinegar. The white and sugary Trebbiano grapes, grown in the Northern Region of Italy near Modena, form the base of the world’s only true balsamic vinegars. The grapes ripen on the vine for as long as possible to develop their sugar. The juice or “must” is pressed out of the grapes and boiled down. Then the vinegar production and aging process begins, initially in oak barrels. Over the years it graduates to smaller barrels made of various woods until it is ready for sale. These woods progressively add character and taste to the vinegar.
Our Traditional Aged Balsamic comes from Modena, Italy and that is the basis for all the other flavors we offer.
Some flavors are infused overseas but most are hand-crafted in Arizona.
Balsamic that is made from white grapes that are cooked with the skins on at a low temperature to prevent darkening. Similar in taste to a dark traditional balsamic, but less syrupy with a cleaner, lighter aftertaste. Perfect balance between sweet and tart.
All light balsamic vinegar is subject to oxidation. Over time, this natural process leads to a darkening of the vinegar from gold to a deep amber color. This process does not affect the flavor of the balsamic vinegar in any way.
Just like Extra Virgin Olive Oil, balsamic vinegar’s enemies are light and heat, so cool and dark storage spaces are the best.