Maple and Black Garlic Balsamic Vinegar
– FrancoisLambert.One
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["ail noir","baril bourbon","bourbon","condiment québécois","cuisine raffinée","vinaigre artisanal","vinaigre balsamique érable","vinaigre d’érable","vinaigre gourmet","vinaigre pour fromage","vinaigre pour légumes","vinaigre pour viande","vinaigre vieilli"]
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Aged for 6 months in a bourbon barrel that once held our maple syrup, this balsamic-style vinegar develops woody, slightly smoky aromas and a naturally syrupy texture. It is then slowly reduced to an elegant density, ideal for drizzling, glazing, or enhancing dishes.
Simple ingredients, complex taste
A well-executed trilogy
Red wine vinegar
Maple syrup from our maple grove
Black garlic peels, a concentrate of deep umami
No preservatives. No artificial flavors.
How to use it in cooking?
Simple but effective suggestions
Drizzled over cheese or roasted vegetables
Mixed with a good olive oil for a distinguished vinaigrette
Dip fresh bread in it with a drizzle of olive oil, Mediterranean style
To glaze duck breast, pork or even carrots
By the spoonful, on a bite of foie gras or burrata
Chef's Tip
Add a few drops to vanilla ice cream or fresh strawberries. Yes, really.
Conservation
Store at room temperature, away from light. Shake gently before each use.
