Description

Limited-time offer of our younger, single ingredient, organic balsamic -- also aged in rare wood casks.  Aged less than a dozen years, but still highly viscous and probably better balsamic than most people have ever had.  

We use a single ingredient: our organic balsamic grapes. 

Our balsamico is aged in custom casks of 7 rare woods (oak, ash, chestnut, acacia, mulberry, cherry, juniper) -- and the maturing balsamic spends at least a full year in each.

Extreme aridity here in the New Mexican climate accelerates evaporation and concentration of the flavor and viscosity of the balsamic.

This product is unlike anything you've tried before - a finely balanced acidity and sweetness, rare wood nuance, and a luminous depth of flavor and color.

Delivery to available contiguous USA

 

Saveur Magazine
"One of the World's Top 100 Products... Worth the splurge!"

– Saveur Magazine

 

Ruth Reichl - Former Editor of Gourmet & NY Times Food Writer
"Rare and wonderful"

– Ruth Reichl - Former Editor of Gourmet & NY Times Food Writer

 

Paul Bertolli, James Beard winning chef
"The best and most authentic of the New World balsamics"

– Paul Bertolli, James Beard winning chef

 

New Mexico Magazine
"liquid gold... my culinary life changed forever"

– New Mexico Magazine

 

Basic Balsamic Facts: Traditional Balsamic is barrel-aged for over 12 years, whereas ours has reached 21 years and it is as good as can be made. Condiment Balsamic is the young version appropriate for salad dressing, yet it also has just a single ingredient, and the aging casks are identical to Traditional -- the difference is how long it ages. It leaves the casks earlier, resulting in less viscosity, larger product volume and a lower price per ounce.

Basic Balsamic Facts: Traditional Balsamic is barrel-aged for over 12 years, whereas ours has reached 21 years and it is as good as can be made. Condiment Balsamic is the young version appropriate for salad dressing, yet it also has just a single ingredient, and the aging casks are identical to Traditional -- the difference is how long it ages. It leaves the casks earlier, resulting in less viscosity, largerer product volume and a lower price per ounce. (Compare it to supermarket 'industrial balsamic', as the Italians call it. Label ingredients there reveal multiple parts, mostly red wine vinegar, but it is certainly profitable and apparently satisfies as a pre-sweetened vinegar. Billions of dollars of that is sold in the U.S. annually.)
 
 
WE MAKE TRADITIONAL BALSAMICO USING THREE THINGS:
 
1.

GRAPES

Our vineyard's organic Trebbiano and other Roman-era grapes are grown at our mile-high elevation in New Mexico.
 
2.

CASKS

We use world-class Italian balsamico casks. Each barrel is made of one of seven different classic woods: ash, acacia, cherry, chestnut, juniper, mulberry and oak.
 
3.

TIME

We practice the patience of continuous ageing, removing less than 3% of our balsamic per year, while ten times that amount leaves by evaporation. Each bottle contains the climate-condensed juice of enough juice to make 55 bottles of wine.

Condiment Balsamic of Monticello - 11 oz

$64.00
In stock

Made In

Monticello , NM

Usually ships in

1 day

Product Feature

Eco-Friendly, Featured in Edible, Gluten Free, Handmade, Locally Made, Non-GMO, Organic, Small Batch

Delivery Method
  • Shipping
This Maker Business is
  • Family-Owned, Small Business

Details and More Information
Ingredients Organic Grapes
Size 7" tall x 3" wide
Description

Limited-time offer of our younger, single ingredient, organic balsamic -- also aged in rare wood casks.  Aged less than a dozen years, but still highly viscous and probably better balsamic than most people have ever had.  

We use a single ingredient: our organic balsamic grapes. 

Our balsamico is aged in custom casks of 7 rare woods (oak, ash, chestnut, acacia, mulberry, cherry, juniper) -- and the maturing balsamic spends at least a full year in each.

Extreme aridity here in the New Mexican climate accelerates evaporation and concentration of the flavor and viscosity of the balsamic.

This product is unlike anything you've tried before - a finely balanced acidity and sweetness, rare wood nuance, and a luminous depth of flavor and color.

Delivery to available contiguous USA

 

Saveur Magazine
"One of the World's Top 100 Products... Worth the splurge!"

– Saveur Magazine

 

Ruth Reichl - Former Editor of Gourmet & NY Times Food Writer
"Rare and wonderful"

– Ruth Reichl - Former Editor of Gourmet & NY Times Food Writer

 

Paul Bertolli, James Beard winning chef
"The best and most authentic of the New World balsamics"

– Paul Bertolli, James Beard winning chef

 

New Mexico Magazine
"liquid gold... my culinary life changed forever"

– New Mexico Magazine

 

Basic Balsamic Facts: Traditional Balsamic is barrel-aged for over 12 years, whereas ours has reached 21 years and it is as good as can be made. Condiment Balsamic is the young version appropriate for salad dressing, yet it also has just a single ingredient, and the aging casks are identical to Traditional -- the difference is how long it ages. It leaves the casks earlier, resulting in less viscosity, larger product volume and a lower price per ounce.

Basic Balsamic Facts: Traditional Balsamic is barrel-aged for over 12 years, whereas ours has reached 21 years and it is as good as can be made. Condiment Balsamic is the young version appropriate for salad dressing, yet it also has just a single ingredient, and the aging casks are identical to Traditional -- the difference is how long it ages. It leaves the casks earlier, resulting in less viscosity, largerer product volume and a lower price per ounce. (Compare it to supermarket 'industrial balsamic', as the Italians call it. Label ingredients there reveal multiple parts, mostly red wine vinegar, but it is certainly profitable and apparently satisfies as a pre-sweetened vinegar. Billions of dollars of that is sold in the U.S. annually.)
 
 
WE MAKE TRADITIONAL BALSAMICO USING THREE THINGS:
 
1.

GRAPES

Our vineyard's organic Trebbiano and other Roman-era grapes are grown at our mile-high elevation in New Mexico.
 
2.

CASKS

We use world-class Italian balsamico casks. Each barrel is made of one of seven different classic woods: ash, acacia, cherry, chestnut, juniper, mulberry and oak.
 
3.

TIME

We practice the patience of continuous ageing, removing less than 3% of our balsamic per year, while ten times that amount leaves by evaporation. Each bottle contains the climate-condensed juice of enough juice to make 55 bottles of wine.
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