27 Feb PR: Kalamazoo Olive Company features limited release of SABA Balsamic Vinegar
Kalamazoo Olive Company features limited release of SABA Balsamic Vinegar
(St. Petersburg, FL) The Kalamazoo Olive Company, located at 449 Central Avenue in St Petersburg Florida, has received a limited quantity shipment of the seasonal Saba Balsamic Vinegar from the Modena, Italy producer, Acetum.
“If there’s a Mecca for balsamic vinegar it would be the city of Modena,” commented James Ryan, owner of Kalamazoo Olive Company.
“The surrounding region is known for its grapes that have a high sugar content. The Acetum company, sets their Saba apart with their prolonged cooking process that removes moisture and concentrates extract solids in the must. This process makes a final product that’s thicker, richer, and more complex than other sabas on the market.”
Many view saba (also known as sapa) as the ancestor of balsamic vinegar. Just like balsamic, saba starts out as grape must. Must
is a mixture of grape juice, skins, and stems. The name derives from the Latin term, “vinum mustum” which translates to “young wine.” Where saba and balsamic vinegar start to diverge is how much they’re reduced and what happens afterwards.
Must that is being used for balsamic vinegar is boiled down to about half of its original volume. What remains gets stored to ferment for a few weeks, and then it matures in a barrel for a minimum of 12 years. Saba on the other hand is far simpler to make. The grape must is reduced to about a third of its original volume and remaining syrupy substance is…saba!
“A good bottle of saba can have as much complexity in flavor as a good bottle of balsamic. It sweetness was praised by both the ancient Greeks and Romans,” Ryan added.
“This gem will not last long. We have a limited amount and it will be a great addition to any foodie’s kitchen.”