The production of dark balsamic vinegar resembles that of wine making. Balsamic vinegar is an aged reduction of sweet Trebbiano grapes that are boiled in copper cauldrons, and reduced to 33% its original volume to a syrup-like base called “must”. The resulting “must” is placed into wooden barrels and an older balsamic vinegar is added to assist in the acetification. Dark balsamic has a sweeter, and longer finish than white balsamic, which is more tart. Dark balsamic can also impart an earthy and rich flavor adding boldness to many dishes. Our line of dark balsamic also comes in many flavor profiles fusing herbal, citrus, fruit, sweet, and savory notes into a variety of blends.