Vermont Maple Dark Balsamic Vinegar

Our Vermont Maple Dark Balsamic Vinegar captures the deep, earthy sweetness of pure Vermont maple syrup blended with aged Italian balsamic. This condimento is crafted from Trebbiano grape must and authentic maple from a family farm in Vermont, aged in wooden barrels to develop rich, complex flavor. Unlike mass‑market maple vinegars, it contains no added sugar or caramel color—just the perfect balance of sweet maple and tart balsamic.

Flavor Profile

How to Use It

• Breakfast & Brunch – Drizzle over pancakes, waffles or French toast; stir into oatmeal or yogurt for a maple twist.
• Glazes & Marinades – Brush onto pork chops, ham, salmon or bacon; mix with olive oil and mustard for a BBQ glaze.
• Salads & Dressings – Whisk with roasted walnut or butter olive oil for a sweet vinaigrette on spinach, kale or Brussels sprouts.
• Desserts & Sauces – Drizzle over vanilla ice cream or cheesecake; use in caramel sauce or fruit crisps for a maple balsamic accent.
• Drinks & Cocktails – Add to hot buttered rum, bourbon or cider cocktails; mix into a shrub with sparkling water for a maple‑balsamic refresher.

Perfect Pairings

This maple balsamic pairs beautifully with Butter Olive Oil, Roasted Walnut Oil and Navel Orange Olive Oil. It also complements mild extra virgin olive oils for dressings, and works with smoky or spicy flavors for marinades. For dessert, try it with dark chocolate balsamic or drizzle it over fruit and nuts.

FAQs

1. What makes Vermont Maple Dark Balsamic different from maple syrup or regular balsamic?
Unlike syrup, this balsamic balances real Vermont maple sweetness with tangy acidity, creating a versatile condiment that works in savory and sweet dishes. It is aged like traditional balsamic, providing depth and complexity beyond simple syrup.

2. How should I store it?
Store in a cool, dark place away from heat or sunlight. Keep the bottle tightly closed when not in use. No refrigeration is needed; use within 12–18 months for best flavor.

3. Is it healthy?
A tablespoon (15 mL) provides about 40 calories, 0 g fat, 5 mg sodium and 10 g carbohydrates (mostly natural sugars). It contains no cholesterol or fat and is suitable for vegan, gluten‑free and dairy‑free diets.

Recipes to Inspire You

• Maple Balsamic Glazed Baked Apples – Core apples and stuff them with a mixture of butter, Vermont maple balsamic, brown sugar and raisins; bake until tender and spoon the syrup over top. Get the recipe.
• Cranberry Walnut Roasted Brussels Sprouts – Toss Brussels sprouts with olive oil, Vermont maple balsamic and maple syrup; roast until caramelized and finish with dried cranberries and toasted walnuts. Read the recipe.
• Maple Balsamic Glazed French Toast – Dip thick slices of brioche in a custard, pan‑fry, and top with a syrup made from Vermont maple balsamic, fresh raspberries and maple syrup. See how to make it.

These recipes show off Vermont Maple Dark Balsamic’s versatility—from breakfast treats to roasted vegetables and desserts. Explore more ideas on our website and enjoy creating your own maple‑balsamic masterpieces!