Balsamic Vinegar is made from grape juice, or “must” which is boiled down, and then transferred to a variety of different wood barrels to vein the aging process.

Store balsamic vinegar in a cool, dark, dry location. There is no need to refrigerate the vinegar.


  • Caramelised Balsamic Vinegar – Lusciously thick and richly satisfying to the senses, this sweet artisan sensation is excellent as a salad dressing, drizzled over fresh tomatoes and feta, fresh berries, poached pears, roast meats, and baked root vegetables. (Gluten free)
  • Caramelised Apple Balsamic Vinegar – With one kilo of granite belt apples in each bottle, this scrumptiously thick, sticky and sweet indulgence is made from apple balsamic vinegar and apple juice, simmered slowly over low heat for an extended time. Sensational on pork, chicken or game meats or brushed onto quail for grilling. Drizzle over fresh berries, pavlova, or ice cream for the perfect fusion of sweet and tart. (Gluten free)