Mustt Balsamic aims to bring you the best in ‘New World’ Balsamic Vinegar. Balsamic Vinegar was first recorded back in 1046, made in Modena and Reggio, in Emilia Romagna region, west of Bolgna, Italy. This vinegar was unheard outside of Italy until 25 years ago.
Originally made from the reduction of cooked white Trebbiano grapes, traditional balsamic vinegar or Gluconobacter fermented vinegar has only 16 licensed producers worldwide; they are know as "Aceto Traditional Balsamic of Modena". Most other balsamic vinegar is produced using the Aceterbacter fermentation method.
All our balsamic vinegars have been produced in the following way;
By vinegar makers "Oenologist"
Cultured from the original vinegar, known as “The Mother”
Using the 'Solera' system of aging in oak aged barrels. This means our vinegars have been blended from old and new barrels to create a perfect balance of sweet and sour.
From either Pedro Ximenez, Shiraz, Cabernet Sauvignon or Merlot grapes.
They have complex and diverse characteristics, which leaves the mouth full of flavour - sweet, sour, thick and rich.
They are of varying ages.