To quote – “A product obtained from an ancestral recipe; juices from the flower bud of the Perdro Ximénez grape are used, and the must is slowly dried out”
Use everyday in sauces, marinades, for roasting vegetables and meat, in marinades, stir-fry. Drizzle over salads and fruit. Desserts… the options are endless.
At a fraction of the cost of any aged balsamic, you have all the benefits of richness and sweetness, but without the price tag – hence the name
‘The secret of the Chef’