My story began several years ago when I first tasted the prized Traditional Balsamic Vinegar. A colleague of mine had hosted an exchange student from Italy years ago. The student’s family was one of the few Italian families that produce Traditional Balsamic Vinegar and she had brought over a bottle from Modena to thank him for hosting her. He treasured this small bottle and still has a small amount left today. He offered me a taste about four years ago and I was absolutely blown away by the complexity of its thick syrupy flavors.
Unfortunately, Traditional Balsamic Vinegar is extremely expensive (it can cost over $100 per ounce!) and is also not readily available in most American supermarkets. Much of what is sold in most American stores is a lower quality product without the complex flavors that come with a Traditional Balsamic Vinegar.
So, I set out to create an affordable, yet high quality balsamic vinegar, that would not take decades of aging to produce. During research and development, I developed a method of accelerating the aging process of traditional Modena grapes and turn this classic ingredient into a product that is similar to Traditional Balsamic Vinegar but with a delicious modern twist. Thus, Balsamic Nectar was born.
