GINGER WHITE BALSAMIC VINEGAR
FLAVOR PROFILE An Asian twist on our white balsamic. This one starts sweet and has that lovely ginger sharpness on the back end. Just right.
SUGGESTIONS Try a pan seared salmon fillet, cooked fast and hot, the sugars in the balsamic will caramelize and form a crisp outer shell to a perfect medium-rare salmon. Great addition to Asian salads too! And don’t forget cocktails...Moscow Mule, etc., or really any time you want to Thai one on.