About Balsamic Nectar:
Nectar is a completely natural product with no additives, preservatives or added flavoring and only one ingredient… Balsamic Vinegar of Modena. We have perfected a technique for processing the imported vinegar that gives us complete control over its environment – temperature is controlled and kept low so that the product doesn’t burn and the flavors are unadulterated. We ke
ep other variables like pressure and cooking time consistent. The highest grade, 4 leaf Balsamic di Modena is used and the aging process is accelerated to just a couple of months rather than the several years it takes in Italy. Controlling these factors allows us to ensure that our unique delicious flavor is present in every batch! As a result of this work, we have created a close cousin to Traditional Balsamic Vinegar for a fraction of the price. Our Inspiration:
Our journey with balsamic vinegars began 15 years ago when our family was hosting a culinary student from Italy. Her family was one of several Italian families that produce Traditional Balsamic Vinegar, and she brought us a bottle to thank us for sharing our home with her. We were absolutely blown away by the complexity of its thick syrupy flavors. We treasured this small bottle and still have a small amount left today. What most people buy as balsamic vinegar is a combination of red wine vinegar and grape must (and often times added caramel flavoring or coloring in cheaper grades). This combination imitates the flavor of traditional balsamic in some ways, however, once you have tasted the traditional you will see that it is nothing like the commercial grade that you find in most US markets. Traditional balsamic vinegar is quite viscous, like a syrup, and is very sweet without any addition of sugar. Compared to commercial balsamic vinegar that is as runny as water and usually comes with a harsh bite. This is why commercial balsamic vinegar is used mostly in salad dressings or marinades because the other ingredients used in those recipes suppress the roughness of the vinegar while the commercial balsamic still adds complexity and sweetness to the mixture. Traditional balsamic vinegar on the other hand is used as a condiment for finishing dishes. An Italian would rarely use it in marinade or dressing, but instead drizzle it over a risotto or tenderloin fresh out of the oven or even as a topping on gelato. That may sound crazy to you now, but that is because you probably haven't tasted traditional balsamic vinegar… Trust us, it's really good! Unfortunately, Traditional Balsamic Vinegar is extremely expensive (it can cost up to $200 per ounce!) and is also somewhat difficult to find at an every-day store here in America. So, we set out to try to create an affordable yet fine balsamic vinegar that would not take decades of aging to produce. After a year of research and development, we found a way to accelerate the aging process and turn commercial balsamic vinegar (the type people usually use in salad dressings) into a product that is similar to Traditional Balsamic Vinegar but with a delicious modern twist. We have named this product Balsamic Nectar. To learn more about Italy's Traditional Balsamic Vinegar, visit our website at balsamicnectar.com
