Trained by artisanal vinegar makers in the traditional style, owner Tom Alexander has been crafting Kimberley Balsamic vinegar at his facility since 2000. Using a combination of Kimberley vinegar and grape must (unfermented grape juice), the vinegar is aged in wood barrels for five years. Kimberley Balsamic has a plumy, sweet taste with just the right amount of tang. Sprinkle on green salads, steamed vegetables and grains; drizzle on aged cheeses and seasonal fruits; add to meat dishes and sauces.