20-Year Cherry and Juniper Wood Balsamic Vinegars (Acetaia Leonardi)
Product of Magreta di Formigine, Italy
Cherry Balsamic: This special, 20 year-old vinegar is aged solely in cherry wood barrels, giving it a wonderfully subtle cherry flavor that lingers on the tongue. Cherry Balsamic can be used as a syrup on top of berries or ice cream, or as a topping for panna cotta. While it is sweet, it can also be used as a sauce for a pork loin.
Juniper Balsamic: Juniper-aged balsamic was prized in the Roman Empire. Today, it is increasingly rare, as the vanishing juniper tree is now protected by law, preventing the replenishment of the wood casks. Leonardi maintains 80 barrels of old juniper. This vinegar is aged for a minimum of 20 years exclusively in these barrels, yielding an herbaceous, slightly spicy flavor. With hints of honey, the sweetness is refined and not at all overpowering. Juniper Balsamic is perfect for savory foods — drizzled on a grilled flank steak, topped with arugula is sublime. A typically Italian use is a liberal pouring over salami, or even a shard of Parmigano-Reggiano cheese.
Cherry Balsamic: This special, 20 year-old vinegar is aged solely in cherry wood barrels, giving it a wonderfully subtle cherry flavor that lingers on the tongue. Cherry Balsamic can be used as a syrup on top of berries or ice cream, or as a topping for panna cotta. While it is sweet, it can also be used as a sauce for a pork loin.
Juniper Balsamic: Juniper-aged balsamic was prized in the Roman Empire. Today, it is increasingly rare, as the vanishing juniper tree is now protected by law, preventing the replenishment of the wood casks. Leonardi maintains 80 barrels of old juniper. This vinegar is aged for a minimum of 20 years exclusively in these barrels, yielding an herbaceous, slightly spicy flavor. With hints of honey, the sweetness is refined and not at all overpowering. Juniper Balsamic is perfect for savory foods — drizzled on a grilled flank steak, topped with arugula is sublime. A typically Italian use is a liberal pouring over salami, or even a shard of Parmigano-Reggiano cheese.
100 milliliters (3.5 ounces)
