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White balsamic, on the other hand is pressure cooked to keep it from browning and is then aged for a much shorter time (no more than a year) in oak or stainless steel barrels, resulting in a mild, slightly sweet, pale gold vinegar that has a fruity, floral flavor
I have tried both options, and this high-protein tofu option is my personal favorite
Attention to detail, refinement, luxury but not too much
Style is not restricted by age
US$ 27.67
US$ 23.41
US$ 20.32
