How to Buy the Best and Highest Rated Balsamic Vinegar on the Market
Modena, Italy (PRWEB) March 01, 2016 -- American balsamic vinegar aficionados rejoice. For many years, the only option for securing the best tasting bottles of Modena's best traditional balsamic vinegar, was going to Italy directly to the source. Now thanks to the strict collaboration between The Balsamic Guy, LLC and the Consortium of Traditional Balsamic Vinegar Producers in Modena, the best bottles with the highest scores are leaving Italy and entering the American homes.
Traditional Balsamic Vinegar of Modena has been made in Italy for centuries.Today the art of making this wonderful elixir is in the hands of a few hundreds families, who follow a specific ritual and are members of the Consorzio Produttori Aceto Balsamico Tradizionale di Modena, or the consortium of traditional balsamic vinegar producers of Modena. This is not the industrial made balsamic vinegar readily available at many supermarkets. It's not even balsamic condiment. It's the real artisan made product.
This artisan made product known in Italy as Aceto Balsamico Tradizionale di Modena is very different than the industrial balsamic vinegar. The only ingredient used for traditional balsamic vinegar is grape must. The grape must is cooked, and then aged in wooden barrels for a minimum of 12 years. Only if the vinegar passes a strict test by a panel of 5 expert master tasters, it can then be bottled and sealed in the only type of bottle approved by The Consortium of Traditional Balsamic Vinegar Producers in Modena. The Consortium guarantees the authenticity of the product, and it is protected by the European DOP certification (Denominazione d'Origine Protetta, or Protected Designation of Origin).
"Unfortunately there is a lot of unfair competition," says Andrea Galeotto, the director of the Consortium in Modena. "Many competitors advertise their product with some fake aging claims on their bottles, or use the term Traditional to confuse the customer. As a rule of thumb, if the vinegar is not in our special 100 milliliter bottle designed by Giugiaro, it is not real Traditional Balsamic Vinegar of Modena." There is only one approved bottle type with 2 different color tops. An ivory top for a 12 year old vinegar (Affinato) and a gold top for a 25 year old vinegar (Extra Vecchio).
Aceto Balsamico Tradizionale di Modena is more expensive than your average balsamic vinegar, with prices starting around $100 for a 12 year old bottle. But the difference in quality cannot go unnoticed, and the possibilities of exploring different food pairings are limitless. One customer describes it as, "An almost spiritual experience. You can use balsamic vinegar for everything from salty appetizers to desserts. You can even sip it and enjoy it on its own. Once you try this product you will be hooked!"
Andrea Galeotto and the Modenese Producers from the Consortium remind the American consumers that now is possible to buy the best traditional balsamic vinegar here in the States. "Back in the days, we used to keep the best lots for the Italian market. But not anymore. Now, we understand the importance of exporting to the USA and we send some of our best lots there through our preferred importer The Balsamic Guy." Not all lots are created equal, when the expert master tasters judge the product, they also give it an overall score. Just like a great bottle of wine with a score of 95 or more being considered outstanding, a similar system is in place with balsamic vinegar, with bottles of extra vecchio scoring 260 and above as really good and 270 and above as outstanding. The best lots with the highest ratings are actually secured by The Balsamic Guy, and can be purchased directly on Amazon.com. For a limited time, The Balsamic Guy is offering a 20% discount by applying the code 7SKDP8OW at checkout. Here is the link for a 25 year old vinegar: http://www.amazon.com/dp/B00ZGT5IZC Also for a 12 year old vinegar: http://www.amazon.com/dp/B00ZGPEN3Y
Davide Ronzan, The Balsamic Guy, LLC, http://www.thebalsamicguy.com, +1 9499735716, [email protected]
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