Balsamic Vinegars
What sets apart our Balsamic Vinegar from the others? Well to begin with, our Traditional Condimento is made using white Trebbiano grapes (Lambrussco in rare cases) and is produced in the centuries old artisan method in Modena, Italy. This practice requires the grape must to be cooked down in copper kettles on an open wood fire which naturally caramelizes the grape sugar and produces the beautiful, naturally dark color. Once the desired density is achieved, the grape must is poured into the first of many aged barrels that may consist of oak, chestnut, mulberry, ash, juniper and cherry wood. These rich woods provide the balsamic with its full bodied and complex flavors. It is a long, slow process as the probiotic yeast and acetic bacteria colonize, converting sugar to acid. Over the course of a few years it is converted into vinegar. The Hat's Olive Tap's Traditional balsamic is aged for up to 18 years and we encourage you to come down and savor a taste for yourself! Consuming this delightful condimento not only satisfies the palette but provides you with antioxidants and can help aide in digestion. We recommend using it to marinate your steaks, roasts, pork and chicken as well as drizzling on salads, for bread dipping and even dressing your fresh fruit. If you have any questions, please call us at 403-504-1248.
Visit us at http://www.thehatsolivetap.com/
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