Balsamic Vinegar

Best balsamic vinegar. Others seem watery while this one has a thicker consistency. Excellent flavor.

I may never buy another brand. Its so good I dont even use olive oil or other herbs, it is just that good on salads. Pricey but worth it

So amazing and so delish with olive oil

Best balsamic vinegar we’ve ever found. Worth the $$

I wanted to echo the other positive reviews by folks that are "blown away" by the quality and taste of this product. I have never spend $45 on a condiment before. Like others I have used the $3 bottle of store bought balsamic vinegar. There is NO comparison. This stuff is thick and sweat. It has the viscosity of syrup. The flavors are rich and complex. This stuff adds an incredible eating experience when drizzled over a good cheese. It is delightful on Avacado. I originally used it on a juicy heirloom tomato and was disappointed because the juice of the tomato watered down the syrupy goodness of the vinegar too much. To experience this product you do not want to water it down in any way. I mixed 1/2 vinegar, 1/2 olive oil with some minced garlic and onions, a little salt and pepper. It made a nice thick dressing that was to die for spooned over mixed greens. Also, my concoction did not diminish the viscosity or the flavor of the vinegar in any way. When using this product you want the vinegar to always be at the center of the taste experience. The biggest negative for this product is that once you try it there is no going back. And, at $45 a bottle it is priced like liquid gold. Heck, I do not spend that much for a 1/5th of quality Bourbon! I find myself checking the level in the bottle every time I open the cabinet. This stuff is a real treat to be experienced. I am pretty frugal with how I spend my money. I never thought I would spend 45$ on a bottle of vinegar. But this is not vinegar as you and I traditionally know vinegar. Now, it is hard to imagine not having a bottle of this in our cupboard for those special occasions.

The way I like to eat it is dip my finger in it. May be I'll use a bread once a while with some unfiltered olive oil. May be sometimes as a glaze on a venison tenderloin cooked rare. I think a great balsamico makes a huge difference. Try this one side by side with a $3 bottle of cheap vinegar and you'll know what I'm talking about. This balsamico is not at all acidic like the junk you buy from the supermarkets. Its mildly acidic, sweet, nutty and rich with a hint of oak. This is not labeled D.O.P and its not aged for 12 years. But don't let that fool you. You can find 15 year aged vinegar at Sam's club that tastes like sauerkraut juice. What I like most about this is the balance between the sweetness and acidity. Little more acidic and this will become a regular vinegar. Little less acidic this will taste like reduced grape juice. Its a perfect balance of thickness, sweet and sour and I was not able to give it any negatives on the taste. Is it the world's best balsamico ? Probably not. This vinegar is sufficiently aged but in order for it to be the best more aging is required. But do I care about 25 years aging on a vinegar and pay 100 dollar a bottle so that I can get a more prominent oak flavor ? Certainly not. So this is what I'll be buying from now on.

Is good. But no better than the other 18 year balsamic vinegar we were using that cost about $40 for a liter, from a local vinegar/olive oil store.

I love good balsamic and this one is great.