For both the expert and beginner this is a great way to understand and taste first hand how expert blending and natural aging affects the texture, consistency and flavour of great balsamic.  

Each balsamic is made in the town of Castelvetro, southwest of Modena by La Vecchia Dispensa.  First is the more sour 8 year, next a more complex 10 year and to finish the unbelievably good, denser, sweeter flavours of the 20 year.  This is an intriguing balsamic exploration and a great gift idea.

Includes a written explanation of each and a jar of La Vecchia Dispensa Balsamic Jelly, a perfect pairing with strong Pecorino cheeses.