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SABA, ACETAIA LEONARDI
Acetaia Leonardi’s Saba is unique. The family’s Trebbiano and Lambrusco grapes are grown in the 7 hectares surrounding the family home and acetaia. After a gentle crushing, the juice and pulp is coarsely filtered and the mosto (mash), is cooked (cotto) in an open copper vat at 175-200°F for a day or two, reducing it to about a third the volume. The concentrated mosto cotto is then cooled and placed in large oak casks which were previously inoculated with a mother of vinegar, a batch of vinegar alive with a culture of aceto-bacteria. The Saba will stay in the casks for almost 4 years, giving a deep complexity to the Saba, without converting it to vinegar.
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SAN GIACOMO LAMBRUSCO VIADANESE VINEGAR ORGANIC
Made from the long natural maturation of Lambrusco wine (from the Emilia-Romagna region of Italy) and aged in oak barrels. It is completely natural and contains no colorants or preservatives. The residue found at the bottom of the bottle is a sign of the artisanal method of production. This wine vinegar is made by a low static oxidation which makes this wine vinegar an extremely smooth flavor and a not too powerful acid content.
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SAN GIULIANO, 10 YEAR BALSAMIC
San Giuliano balsamic vinegar of Modena is obtained by the fermentation and maturation of pure grape must and wine vinegar in wooden casks. It has a fragrant bouquet and a balanced sweet and sour taste. These exquisite characteristics make it an ideal condiment, equally good for the simplest and most sophisticated dishes. It is excellent on boiled foods, as well as oven-prepared meats and fish, and also adds a delicate taste to vegetables and salads.
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SILVER SWAN, COCONUT VINEGAR
Coconut vinegar, made from fermented coconut water, is used extensively in Southeast Asian cuisine (particularly in the Philippines, a major producer, where it is called suka ng niyog), as well as in some cuisines of India. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note.
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SILVER SWAN, SUGAR CANE VINEGAR
Cane vinegar, made from sugar cane juice, is most popular in the Philipines, in particular, the Ilocos Region of the northern Philippines (where it is called sukang iloko), although it also is produced in France and the United States. It ranges from dark yellow to golden brown in color and has a mellow flavor, similar in some respects, to rice vinegar, though with a somewhat fresher taste. Contrary to expectation, containing no residual sugar, it is not sweeter than other vinegars.
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TIERRA DE ESPANA, SHERRY VINEGAR (SPANISH) 5 LT
This sherry vinegar is made from fine Spanish sherries. The classic sherry flavor is from the Palomino grape. Aged in oak barrels in cool aging cellars, this vinegar adds the nutty, rich flavor of sherry to all recipes.
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VECCHIO TRADITIONAL BALSAMIC, LEONARDI, EXT. 25 YR
Consistancy is compared to a chocolate sauce. Shades of brown with bright mirror refflections. Aromas of grapes, apples and caramel with a well-balanced hint of wild flower honey and maple syrup.
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VILLA BELLENTANI, BALSAMIC
Villa Bellentani balsamic vinegar – Black Label – This Very Special Quality Product (V.S.Q.P.) is the longest aged balsamic vinegar produced by Villa Bellentani. This vinegar, mature and rich in flavor is aged for many years in small casks.
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VILLA MANODORI, BALSAMIC
Villa Manodori is a collection in which Chef Massimo Bottura has applied his creative skills to the production of extra virgin olive oil, Essenziale, a collection of oils made from 100% natural plant oils combined with extra virgin olive oil, and an assortment of authentically-crafted balsamic vinegars. Made in the artisanal style and produced in limited quantities, these versatile condiments are enjoyed throughout the world. This artisan balsamic vinegar is made in limited quantity from locally grown trebbiano grapes that are reduced to must before being aged in a series of oak, chestnut and juniper barrels for 10 to 15 years.
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VILLA MANODORI, DARK CHERRY BALSAMIC
A unique creation from 3-Michelin Star chef, Massimo Bottura, the delectable aroma and taste comes from aging traditional balsamic vinegar with prized Vignola cherry wood, resulting in a balsamic vinegar infused with a luscious cherry flavor! It’s delicious!
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WILLY’S ORGANIC FIRE CIDER w/ MOTHER
A fiery apple cider vinegar blended with horseradish, garlic, onion, fresh turmeric, fresh ginger, honey and cayenne pepper. This warming recipe contains our original live apple cider vinegar containing 48 wild apple varieties, creating a balanced savory taste.
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WILLY’S ORGANIC ORIGINAL ACV
Willy’s original raw apple cider vinegar containing live mother is grown and produced at source in the UK, using blend of 48 wild apple varieties from their 300-year-old orchard. Delicious in cooking or added to drinks!
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WILLY’S ORGANIC TURMERIC AND LEMON ACV
Willy’s original apple cider vinegar containing live mother blended with Turmeric, Eureka Lemon, Black Pepper & Honey.
