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.