Ancient writings make note of a liquid much like balsamic called Saba, which came from the Greco, Roman, and Egyptian periods.

The must of red grapes were cooked until the liquid became thick and reduced to less than 50%. The Saba vinegar was primarily used for sweetening dried or cooked meats, wild bird and game, grain dishes, and even as a sweetener with other liquids to drink. It is, essentially, the ancestor to balsamic vinegar.

Our cask aged Saba vinegar from Modena, Italy, is very sweet with an unusual mix of caramel and herb flavors. Not surprisingly, the grape base provides a prevalent grape flavor, all of which combine to make this one of chefs' favorite condiments.

May contain sulfites.