Twelve Year Aged Balsamic Vinegar

Syrupy and sweet-sour, with figs and a slow, deep warmth that lingers at the back of the mouth. A few drops transform parmesan, strawberries, vanilla ice cream or a steak straight off the pan, so use it sparingly.

The Corradi family age it for twelve years through a row of oak, chestnut and juniper barrels kept in the attic above their home in Modena. Each barrel adds something, and the family draw it off a little at a time.