Vinegars

Dark balsamics are caramelized; they impart a richer, less acidic flavor. Great for salads, cooking, reductions, glazes, marinades, and for a finishing drizzle.

White balsamics are not caramelized, they are more acidic and very bright. Excellent on salad, fruit, in yogurt or cottage cheese, in sparkling water, also great for marinades and glazes.