Our dark balsamic vinegars are a product of Modena, Italy, made from a centuries-old recipe that starts with a caramelized reduction, called a "must". It's created from locally harvested Trebbiano or Lambrusco white grapes. Balsamic is a long process followed by aging in wood barrels. It begins with grape juice, pulp, and all the skins, heated in copper kettles, set over an open wood fire, fermented in wooden barrels and aged for many, many years as it gains character and texture.

To be officially classified as "balsamic vinegar" the oldest vinegar in the barrel needs to be at least 12 years old. Most of our dark balsamics are in barrels for 18 years.

Our Master Balsamic sauce is reduced to a cream, using a brief cook on your stove. The sauce brings a rare, rich gently sweet flavour to almost anything on your menu, meats, fruits, sorbets, ice creams and almost any dessert. Give yourself a pat on the back for using a single ingredient sauce with no additives.

For a spicier option, add a drizzle of Cayenne olive oil to finished sauce.

INGREDIENTS: 1/2 cup Dark Balsamic (or more to save for later)

Place balsamic in shallow pan, slowly bringing to a simmer over medium heat. As it reaches a boil, gently swirl balsamic over the bottom of the pan a few times - three swirls should do it. As soon as it leaves a trail behind, remove the pan from heat. Let cool to room temperature and you'll have a thick cream. The whole process takes about 20 to 30 seconds. If overdone it'll turn into molasses and then pull taffy rather than the glaze you're looking for. It's always best to use at room temperature and will keep indefinitely in your pantry in an air tight container such as a mason jar.