This gutsy, full-flavoured Balsamic is a delicious accompaniment to game dishes in particular. The earthy fruit creates a sumptuous infusion, adding depth to many dishes, particularly nice in pheasant casseroles. A fruit pie with a generous splash of Blackcurrant Balsamic added to the fruit, topped with a tasty crumble.
Based in Richhill, County Armagh, Burren Balsamics specialise in the production of delicious fantastically flavoursome Balsamic and White Wine vinegars. The idea for the business stemmed from keen cook and passion producer Suie Hamilton Stubber'ås desire to produce an array of flavours which could be used to add flavour to any recipe, creating vinegars that are more than mere salad dressings, but rather scrumptious store cupboard essentials. Burren Balsamics infuse their carefully selected balsamic with a selection of locally sourced whole fruits for a minimum of four weeks before straining and bottling, something which is apparent in the rich colour, aroma and flavour of their vinegars.