At Pödör we trust in the traditional, time-honored balsamic vinegar method of production for our fruit balsamic vinegars.
First of all the fruits are carefully harvested when they are fully matured and prepared for further processing.
Aromatic fruit juice is pressed from the fruit which is then thickened by boiling and reducing. That is how the pure essence of the fruit is retained.
In the next step the fruit juice is fermented to wine. This is called "mash" in insider jargon. To transform the wine into vinegar "mother of vinegar" is added. With the aid of oxygen the alcohol transforms into acetic acid.
In the final step of processing fruit balsamic vinegar matures for at least 2 years in oak casks. These casks are the ideal place for the vinegar to mature because water can evaporate out of them and in this way natural thickening takes place.
The result is 100 percent natural fruit balsamic vinegar that will add that special touch to any salad. It also adds mild sweetness that ideally complements the taste of the food itself.
Sweet, creamy and wonderfully aromatic – that is how fruit balsamic vinegar should taste. With all their fine notes the 12 different sorts of balsamic vinegar from Pödör are convincing to the gourmet palate. They are pure variety consisting of many types of fruit and different consistencies. That is why there is fruit balsamic vinegar for every taste from finely sweet and tart blackcurrant balsamic vinegar to the cheeky sourness of raspberry balsamic vinegar. Take a look at the organic fruit balsamic vinegars from Pödör! The fruit for the vinegars is sourced from approved organic cultivation.
In the recipe magazine from Pödör you can read how you can bring variety into your cuisine with the many sorts of balsamic vinegar. The product and kitchen team meets regularly to create new recipes that can be followed quickly and easily.