Optim-Aged Balsamic (OAB) is an all-natural, no preservative Optim-Aged Balsamic Vinegar comparable to 50 to 75-year-old aged balsamic.
If you are familiar with high quality 50-75 year aged balsamics, you know the magic, and why it typically costs $300 to $500 for a small bottle. Improving the aging process still only produces a few bottles of OAB from each starting barrel. In contrast to a good bottle of wine, a bottle of OAB can last months full of wonderful creations.
I fell in love with 50-year aged Balsamic during a group trip to Italy. The complex flavors were intense, comforting, memorable, and addicting. Our group used it on everything from appetizers, salads, chicken, steaks, seafood, as well as all kinds of desserts from baked goods to ice cream. Adults through children loved it. It felt like we discovered the universal utopia of flavor.
Unfortunately, traditional 50+ year aged balsamic is extremely expensive. So with a background in science and engineering, I set out to uncover the secrets that make 50+ year old balsamic such a magical experience. While I’m at it, why not go for 75? I confirmed that boiling rips apart the very molecules that are the source of the complex layered flavors, leaving only a flat rendition of the experience that should be present.
OAB research started in Texas, moved to Napa Valley, CA, then moved to the permanent home in Reno in 2015.
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