Viscous, sweet and beloved by Michelin star chefs.
Density is crucial to understanding balsamic – it’s the most reliable indicator of texture and flavour. Our 1.34 is 34% thicker than water so does what the Italians call “wearing its collar”
Therefore, science says that our balsamic is the “sweetest and stickiest around.” Which is exactly what Jamie Oliver called it in the Guardian in 2008…and he’s still using it today (see photos on the left, from the Metro in 2016).
In 2013, our 1.34 density Balsamic Vinegar won 3 Great Taste stars, a coveted accolade awarded to fewer than two in every 100 entries (1.41% achieved the highest score in 2016).
Did you know?
Quality balsamic vinegar is the traditional key to getting Italian children to eat their greens.
Cooked grape must, wine vinegar (SULPHITES), acidity 6% min.
“ “Absolutely stunning.”— Ollie Dabbous
Balsamico was a gift fit for a Roman Emperor...
Find out how it's made - then and now