HISTORY

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“ 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 deserts from baked goods to ice cream.  Everyone from adults through children loved it.  It felt like we discovered the universal utopia of flavor.

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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 makes 50+ year old balsamic such a magical experience.  While I'm at it, why not go for 75?  I confirmed that a boiled reduction was not the answer -- No more than boiling red wine to make sherry.  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.

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Comparing regular balsamic, boiled reductions or methods using thickeners to the Optim-Aged Balsamic Experience may be like comparing a single instrument to a full orchestra. The basic note may exist, but the critical essence and experience is missing, as with fast food vs. fine dining.

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Once you try our Optimum-Aged Balsamic, we hope you will fall in love through your own OAB Experience and discover new ways to express and create new flavor experiences.  OAB can provide that most memorable, powerful and adicting OAB  “Ohhh! Moment” to set you apart as Cook, Chef or restaurant.”

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- Duke Nishimura – Founder -