It has the unique taste of d’anjou pear with the slightly spicy warmth of cinnamon. Perfect on roasted squash, sweet potatoes, and yams as well as over salad greens with toasted nuts. Try it drizzled over apple slices as a treat or on plain Greek yogurt for breakfast. Amazing with Blood Orange Olive Oil for a sweet dressing or with our Wild Mushroom and Sage Olive Oil for a savory marinade! 4% acidity.
Pair it: Blood Orange Olive Oil, Butter Olive Oil, Lemon Olive Oil, Wild Mushroom and Sage Olive Oil, Chipotle Olive Oil, and more!
Use it: Cinnamon Pear Balsamic Roasted Sweet Potatoes, Balsamic Glazed Ham, and more!
Our balsamic vinegars are made in Modena, Italy using the Solera Method and later naturally infused in California. Our white balsamics are aged up to 12 years and our dark balsamics are aged up to 18 years, with the exception of Denissimo which is aged for 25 years. They contain only naturally occurring sugars and natural flavours. No added sugar, thickeners, caramel colouring, dyes, or artificial flavours are used. Gluten-free and vegan.