Aged Maple Balsamic

Aged Maple Balsamic Vinegar

There is maple flavoring and then there is this — and the difference is immediately, unmistakably obvious from the very first taste. Made with 100% pure Grade B maple syrup from a small family farm in Vermont and aged on our 12-year minimum Modena dark balsamic base, this extraordinary vinegar delivers genuine, bold, deeply authentic maple flavor that tastes exactly like what it is — real maple, the kind that comes from real trees tapped by real people who have been doing this the right way for generations.

Grade B maple is the choice of serious maple lovers and professional chefs for one simple reason — its flavor is bolder, richer, and more intensely maple than the lighter Grade A varieties most people know from the breakfast table. Combined with the deep, complex foundation of aged Modena balsamic, it creates a vinegar of extraordinary depth and versatility — sweet and genuinely maple forward while carrying the sophisticated complexity that only genuine aged balsamic can deliver.

This is the balsamic that earns permanent residence in your pantry the moment you taste it on a warm pancake, a glazed pork chop, or a bowl of vanilla ice cream. Once you discover what it does to roasted Brussels sprouts or a salmon fillet, you will never look at those dishes the same way again.

Pairs beautifully with:

• Pancakes and waffles — the ultimate upgrade from commercial syrup
• Glazed bacon — brush on during the last few minutes of cooking
• Pork chops or pork tenderloin — outstanding as a glaze or finishing drizzle
• Ham glaze — whisk with dijon mustard for an extraordinary holiday centerpiece
• Roasted sweet potatoes — toss before roasting or drizzle at the finish
• Brussels sprouts — roast until caramelized then finish with a generous drizzle
• Roasted asparagus — a surprisingly perfect and elegant combination
• Grilled or roasted salmon — brush on during the last minute of cooking
• Vanilla ice cream, bread pudding, or pecan pie
• Fresh fruit — especially apples, pears, and figs
• Creamy brie, camembert, or aged cheddar on a cheese board

Try this: Roast Brussels sprouts in our Butter EVOO at high heat until deeply caramelized and crispy at the edges, then drizzle generously with this Aged Maple Balsamic in the last two minutes of cooking. Finish with a pinch of our Pink Himalayan Salt and cracked Tellicherry Pepper. The combination of buttery richness, caramelized Brussels sprouts, and genuine Vermont maple is so extraordinary that even dedicated Brussels sprouts skeptics become immediate converts.

The ultimate breakfast pairing: Drizzle over fresh pancakes or waffles alongside our Butter EVOO — the combination of genuine butter flavor and bold Vermont maple is richer, more complex, and more satisfying than anything that comes out of a commercial syrup bottle. This is the breakfast upgrade you didn't know you needed until the moment you try it.

Dijon maple ham glaze: Whisk equal parts this balsamic and good dijon mustard, brush generously over a scored ham every 20 minutes during roasting. The result is a deeply caramelized, complex glaze that is simultaneously sweet, tangy, and utterly magnificent — the centerpiece dish of any holiday table.

Made with 100% pure Grade B Vermont maple from a small family farm. Bold, genuine, and completely authentic maple flavor — because anything less would be a compromise this vinegar simply refuses to make.

All of our balsamics are aged a minimum of 12 years in Modena, Italy — the birthplace of true balsamic vinegar. No shortcuts, no compromises.