Blackberry Balsamic Vinegar

Balsamic vinegar is traditionally made from pressed grapes, reduced to a thick sweet syrup and allowed to age for a minimum of 12 years. In thinking how to translate the flavor and style of balsamic to the PNW, we immediately landed on one of the most ubiquitous plants in Seattle, blackberry! They provide a wonderful sweet and tart base for the vinegar. We aged the finished vinegar for 12 months, deeply concentrating the flavor. ‘Balsamic’ comes from the vinegar being a balm, restorative, and I hope it brings joy to your meals. Living, unpasteurized vinegar made through traditional slow fermentation. 5% acidity. BASE: Blackberries from Washington and Oregon. PAIRINGS: Dress roasted veggies, reduce to a glaze for desserts, build richness in sauces