White balsamic vinegar blends white grape must with white wine vinegar and is cooked at a low temperature to avoid any darkening. Our producer ages the vinegar in oak barrels, while other use stainless steel. White balsamic has more of a clean aftertaste than the rich, long finish that dark balsamic maintains. The main reason one would use white balsamic, rather than dark, is mostly aesthetic. It can be used with lighter colored foods, dressings, or sauces without any discoloring. Expect the white balsamic vinegar to be less “sweet” and more “tart” than our dark balsamic.

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