Devo Black Garlic Balsamic Reduction

This artisan reduction is highly versatile and shines when drizzled over roasted vegetables, grilled meats, or even fresh strawberries and ice cream. Its deep umami finish makes it perfect for finishing a dish rather than being used as a cooking oil. A little goes a long way due to its intense concentration.

While it contains natural preservatives from the acidity of the barrel-aged balsamic vinegar, it is best stored in a cool, dark place like a pantry to maintain its syrupy consistency. Refrigeration is not strictly required but will extend its shelf life. It may thicken up too much if kept cold.

No, the fermentation process turns the black garlic sweet and mellow, removing the harsh, spicy bite of raw garlic. The result is a complex flavor profile blending the sweet tartness of balsamic with a smoky, molasses-like umami depth. It is incredibly savory without being overpowering.

Yes, because it is a reduction, the water content is slowly evaporated down until it achieves a thick, syrup-like glaze. This allows it to cling beautifully to foods, making it excellent for plating and creating intricate dish presentations. It pours smoothly without dripping like water.