Mizkan America Inc. is expanding its Barengo line of Italian cooking vinegars with the introduction of Balsamic Vinegar of Modena, a portfolio of versatile products offering leaf-certified premium taste and organic options. Barengo’s Balsamic Vinegar of Modena is steeped in 140 years of traditional craftsmanship, ensuring superior quality at competitive prices to satisfy the booming market for balsamic vinegars and glazes. Available in select stores nationwide, Barengo’s aromatic balsamic is dark in color with a syrupy consistency, complemented by sweet, fruity undertones that blend seamlessly to create a gourmet addition to any dish.

“Barengo uses the four-leaf system, a grading criteria certified to classify the different qualities of Balsamic Vinegar of Modena. The leaves are categorized by the quality of the grape and the ratio of grape must to wine vinegar. The higher the ratio of grape must, the sweeter the balsamic profile. For example, those categorized under the one-leaf count have the highest level of wine vinegar to grape must that provides a lighter flavor profile, while those classified under the four- leaf category have the highest grade quality, as well as the highest percentage of grape must which produces a sweeter taste and a more syrupy profile,” says Sara Delach, brand manager at Mizkan America Inc. “The four-leaf system allows us to create a diverse portfolio of balsamic vinegars perfect for pairing with any dish.”

Through the four-leaf system, Barengo has crafted a robust line with varying degrees of pungency, body, fruitiness, cooked must, sweetness, density, sugars and extracts. Barengo’s gourmet line of Balsamic Vinegar of Modena has two-, three- and four-leaf offerings, all of which bring to life the rich aromas of dark fruits, creating a full-bodied complexity that can stand alone or enhance your favorite dish. Barengo recommends using two-leaf balsamic vinegars for marinades and vegetables due to its well-balanced flavor and pungent aroma, while mature three-leaf balsamic vinegars offer full-bodied taste that make them great for dipping breads and finishing meats and sauces. Four-leaf balsamic vinegars offer a superbly sweet taste and a syrupy consistency – ideal for drizzling on any dish, especially fruits, cheeses and ice cream.

Crafted from the highest quality ingredients, including fresh Trebbiano grapes from Italy’s Emilia-Romagna region – where only seven vineyards are qualified for the production of Balsamic Vinegar of Modena – Barengo’s Italian-grown recipes create truly authentic flavor. The grapes used for production are grown in the fertile land around Acetum, Italy, delicately crafted into grape must, and then mixed with high-quality wine vinegar. The mixture is cooked or concentrated until rich and syrupy, then fermented in small barrels until the flavor and texture match the exacting standards of the Barengo name.

Barengo Balsamic Vinegar of Modena is bottled exclusively in Italy’s Modena province, the birthplace of balsamic. “This product is crafted using local traditions that have been passed from father to son for generations,” says Delach. “The result is a perfected Balsamic Vinegar of Modena favored by experts for its high-quality aroma, taste and texture.”

Barengo is also satisfying consumer demand for organic options with two USDA Organic Certified products rounding out its new line. Available in Organic Balsamic Vinegar of Modena Vespa, Balsamic Vinegar of Modena Classica, Balsamic Vinegar of Modena Cubana and Organic Balsamic Glaze with Balsamic Vinegar of Modena, Barengo’s balsamic vinegars can be used to amplify any meal. Barengo’s original Barrel Aged White Wine Vinegar and Barrel Aged Red Wine Vinegar complement the brand’s new offerings, creating a fully complete portfolio.