Black Garlic Balsamic

$20.00

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This jack-of-all-trades ferment is like a traditional aged balsamic vinegar with a unique black garlic character. Blackened local garlic bulbs are fermented and reduced to a syrupy vinegar that’s infused with roasted foraged persimmons, local bitter lemons, and roasted kombu to build additional layers of flavor.

Use just like balsamic vinegar, especially with:

  • Red meat, poultry, game, and tofu
  • Soft cheeses
  • Bread and olive oil
  • Green onions and spring greens
  • Fresh tomatoes
  • Roasted squash
  • Macerated strawberries
  • Dairy desserts like panna cotta

4oz/118ml

Customer Reviews

Based on 8 reviews
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B
Ben B
Absolute perfection

This Black Garlic Balsamic Vinegar isn’t the same consistency as other balsamics I have had in the past, it’s slightly thinner and less sticky or syrupy. To me, that is a good thing! The flavor from the black garlic really is the star of the show, not overpowering, but absolutely present on the palette from start to finish. I made a caprese salad and used this balsamic on it and it was a meal that took me right back to Italy. Highly recommend!

T
Tonya
Our Go-To Balsamic

This product reminds me of Cecelia Chang-- her secret ingredient at "The Mandarin" in San Francisco had a very similar flavor--so glad that we found your rendition--it is "black gold"...keep on making it please!!

M
MAH
So Many Uses

Flavorful twist on Balsamic reduction. Used it on meats, beets and pizzas.

J
Joan Golston
Delicious but costly

A complex flavor that enriches most savory food (or ice cream?), but the small bottle is tiny for the price. Use an eye dropper to make it last. That said, I'd hate to run out!

P
Patty Hofer
Black Garlic Balsamic Vinegar

Very delicious -