Vinegar

For many of our customers Acetaia San Giacomo Essenza isn't just the best balsamic vinegar that we sell; it's the best balsamic that they've ever tasted.  Aged for seven years, the Essenza is rich and deep in flavor; unlike most balsamic vinegar, there's no wine vinegar added, so the texture is so smooth that it is downright sumptuous.  Yes, you could elevate salad greens with it, but be ambitious: try the Essenza in a cocktail or over vanilla gelato.  - Martin Johnson, Cheesemonger | 67Gourmet

While the cider of northern Spain is revered in its own right, the vinegar it produces is equally bright and complex. Made with the famed Schutzenbach method, this apple cider vinegar mellows in acidity as it ages to offer a full bouquet of apple aromatics suggestive of almonds, cooked fruit, and spices.

Needless to say, it is perfect for seasoning apples in sweet or savory applications, but will also instantly transform a pot of braised pork shoulder. It makes an easy natural tonic, too, when diluted with still or sparkling water. 

• Method: It is crafted using the Schützenbach method, a traditional process that allows acetic-acid bacteria to work slowly, resulting in a vinegar with more depth and refined aromatics than mass-produced versions.
• Flavor Profile: The vinegar offers a full bouquet of apple aromatics and is described as both bright and complex.
• Suggested Uses: It is recommended for seasoning apples in sweet or savory dishes, and can transform a pot of braised pork shoulder.

Brewed in Catalonia, Spain, this cabernet sauvignon vinegar carries deep notes of mature red fruits and chocolate. Made using the Schutzenbach method for acetification, this vinegar is as much an expression of terroir as the wine it came from. It has a balanced acidity, a sweet undertone, and a long finish. It rounds out a hearty beef stew beautifully, makes for a delectable reduction in a sweet application, and mixes into a terrific cocktail. 

Acetaia San Giacomo is one of Reggio Emilia's most respected producers of traditional balsamic and artisan condiments, farming organically and crafting their products with the same patience and precision that defines the great acetaie of Emilia-Romagna. Their Balsamela is a beautiful departure from the grape-based tradition — a balsamic-style condiment made entirely from apples, bringing the same sweet-tart complexity to a lighter, more delicate medium.

The Acetaia San Giacomo Balsamela Apple Cider Balsamic 250ml is made from organic Trentino apple juice, cooked and acetified with organic apple cider vinegar. The result is a condiment of remarkable versatility and charm — fruity and fragrant, with a delicate acidity that is gentler and brighter than traditional balsamic. Drizzle over fresh cheeses, roasted pork, grilled fish, fruit salads, or vanilla ice cream. A pantry essential for anyone who loves the balsamic tradition but wants something a little lighter and more unexpected.

Product Details

• Organic Trentino apple juice, cooked & acetified with organic apple cider vinegar
• Acetaia San Giacomo, Reggio Emilia, Italy
• Certified organic | Delicate acidity | Fruity & versatile
• 250ml
• Use on: fresh cheeses, roasted pork, grilled fish, fruit, salads, ice cream