We make traditional balsamico in the New World, using three things:
Grapes, Casks and Time.
Our 2013 balsamic blend -- which is in its 16th year of aging -- is complete.
All new orders will be drawn from this new blend. It's our best ever.
The Italians, who developed traditional balsamic vinegar over at least 1000 years, learned that balsamic gets better each year, more nuanced, more viscous, more dense -- with higher sugar and acidity values -- in a desired balance.
Blending seeks to further refine that balance.