This aged Balsamic Vinegar is amazingly complex, with layers of authentic espresso and dark roasted coffee. It makes a fantastic glaze or bar-b-que base for pork, beef or chicken. Add a shot to an “affogatto float”, which calls for a tall mug of vanilla gelato scoops covered with coffee. Our naturally flavoured balsamic is aged in the traditional Solera Method and comes from Modena, Italy. Try combining equal parts of Espresso Balsamic with Garlic Olive Oil and Cinnamon Pear Dark Balsamic. Always a favourite with Blood Orange Olive Oil.