Vermont Maple Infused Dark Balsamic Vinegar
🍁 Real Vermont Maple Syrup
🍖 BBQ Rib Glaze Favorite
🍠 Roasted Vegetable Finish
🥞 Brunch Upgrade
Rich, glossy, and deeply satisfying, Vermont Maple Infused Dark Balsamic combines barrel-aged Italian dark balsamic with real Vermont maple syrup for a sweet-savory finish that shines on BBQ ribs, pork, chicken, salmon, roasted sweet potatoes, pancakes, French toast, fruit, cheese boards, and desserts.
Quick Specs
| Type | Dark Balsamic Vinegar |
| Origin | Modena, Italy |
| Flavoring | Real Vermont Maple Syrup |
| Acidity | 4.0% |
| Flavor Profile | Deep maple sweetness, rich grape must, smooth balsamic tang, and glossy caramelized finish |
| Best Uses | BBQ ribs, pork, chicken, salmon, roasted sweet potatoes, carrots, Brussels sprouts, squash, pancakes, French toast, fruit, and ice cream |
| Size | 12.7 fl. oz. (375ml) |
Why Customers Love It
Vermont Maple Infused Dark Balsamic is the bottle you reach for when you want sweet-savory comfort with a gourmet edge. It caramelizes beautifully under heat, making it a natural for sticky rib glazes, pork finishes, roasted vegetables, and maple-balsamic sauces.
It also works far beyond BBQ. Drizzle it over roasted sweet potatoes, salmon, fruit, ice cream, oatmeal, pancakes, or French toast — especially with Butter Flavor Infused Olive Oil for a rich brunch-style finish.
🍁 Flavor Profile
Aroma: Warm maple syrup, cooked grape must, caramelized sugar, and rich barrel-aged balsamic.
Opening Flavor: Smooth maple sweetness with deep balsamic fruit and a glossy, rounded entry.
Mid-Palate: Sweet-savory depth with enough acidity to balance grilled meats, roasted vegetables, salmon, and brunch dishes.
Finish: Long, warm, maple-forward, and lightly tangy with a caramelized balsamic finish.
From Modena to Bottle
This balsamic begins with a barrel-aged Italian dark balsamic base made from cooked grape must, mother vinegar culture, and traditional balsamic craftsmanship.
Real Vermont maple syrup is then added for natural sweetness, depth, and a smooth maple finish. The result is a rich, glossy balsamic that performs beautifully as a glaze, finishing drizzle, marinade component, or dessert accent.
What Makes Our Balsamics Special
EVOO Marketplace balsamics are selected for flavor quality, balance, and versatility. Vermont Maple Infused Dark Balsamic delivers maple richness without caramel coloring, corn syrup, molasses, or artificial thickeners.
It is naturally concentrated through aging, giving it authentic barrel-aged balsamic character with real maple depth and a beautifully glossy finish.
🍇 Flavor & Pairing Profile
Perfect Pairings
🍖 BBQ & Grilled Meats
Outstanding with BBQ ribs, pork chops, pulled pork, grilled chicken, beef, lamb, wild game, waterfowl, and smoky grilled dishes.
🐟 Salmon & Seafood
Use as a finishing drizzle over salmon after cooking for a sweet-savory maple-balsamic shine.
🍠 Roasted Vegetables
Beautiful over roasted sweet potatoes, carrots, Brussels sprouts, squash, onions, mushrooms, and root vegetables.
🥞 Brunch Favorites
Drizzle over pancakes, French toast, waffles, oatmeal, yogurt, or breakfast bowls — especially with Butter Flavor Infused Olive Oil.
🧀 Cheese Boards
Try with sharp cheddar, blue cheese, brie, goat cheese, aged gouda, walnuts, apples, pears, and dried fruit.
🍦 Desserts
Delicious over vanilla ice cream, fruit, pound cake, cheesecake, baked apples, roasted pears, and chocolate desserts.
Suggested Olive Oil Pairings
Vermont Maple Infused Dark Balsamic pairs beautifully with all Ultra-Premium EVOO’s, Butter Flavor Infused Olive Oil, Wild Mushroom & Sage Olive Oil, French Roasted Walnut Oil, Blood Orange Olive Oil, Eureka Lemon Olive Oil, Persian Lime Olive Oil, Garlic Olive Oil, and Tuscan Herb Olive Oil.
For ribs and pork, try Garlic, Tuscan Herb, or a fresh Ultra-Premium EVOO. For brunch, pair with Butter Flavor Infused Olive Oil. For roasted vegetables, pair with Wild Mushroom & Sage, French Roasted Walnut, or Blood Orange Olive Oil.
🍖 Maple-Balsamic BBQ Rib Glaze
Ingredients:
- 1/3 cup Vermont Maple Infused Dark Balsamic
- 1 tablespoon Dijon mustard, optional
- Pinch smoked paprika
- Pinch salt
- Optional: 1 teaspoon Butter Flavor Infused Olive Oil after cooking
Simmer Vermont Maple Infused Dark Balsamic over medium heat for 3–5 minutes until slightly thickened and glossy. Whisk in Dijon, smoked paprika, and salt for deeper BBQ character. Brush onto ribs during the final 5 minutes of cooking, flip once, and brush again. Rest 3 minutes, then finish with a light fresh drizzle for extra maple lift.
Chef Move: Add a small spoon of Butter Flavor Infused Olive Oil after cooking for an ultra-silky sheen. 🧈
🥗 Perfect Vermont Maple Vinaigrette
Combine 2 parts olive oil with 1 part Vermont Maple Infused Dark Balsamic Vinegar. Whisk together and serve over roasted vegetable salads, fall greens, apple walnut salads, grain bowls, spinach salads, or grilled chicken salads.
To emulsify, whisk in a small amount of Dijon mustard or light mayonnaise until the dressing becomes creamy in appearance. Refrigerate leftovers and use within 3 days.
🍽️ Additional Recipe Ideas
- Maple-Balsamic Sweet Potatoes: Drizzle over roasted sweet potatoes with flaky salt and French Roasted Walnut Oil.
- Maple Salmon Finish: Cook salmon first, then finish with a light drizzle of Vermont Maple Dark Balsamic.
- Maple Pork Tenderloin: Brush on during the final minutes of roasting or grilling for a glossy finish.
- Brunch Drizzle: Pair with Butter Flavor Infused Olive Oil over pancakes, waffles, or French toast.
- Cheese Board Glaze: Serve with sharp cheddar, brie, walnuts, apples, pears, and roasted nuts.
🔥 Balsamic Marinade & Finishing Tips
For pork, chicken, beef, lamb, wild game, or waterfowl, combine equal parts Vermont Maple Infused Dark Balsamic and olive oil. Prepare just enough to coat the protein, place in a zip-top bag, remove excess air, and refrigerate for several hours.
🍯 Balsamic Reduction Method
Our authentic barrel-aged Italian balsamics are naturally reduced through the aging process without thickening agents such as high fructose corn syrup or molasses. If you prefer a thicker glaze, gently heat the balsamic in a small saucepan over medium to medium-high heat while stirring.
Remove from heat just before it reaches your desired thickness, since it will continue to thicken as it cools. As a rule of thumb, 1/4 cup will reduce by about half in approximately 3–5 minutes. Use reductions as BBQ glazes, finishing glazes for salmon, pork, chicken, roasted vegetables, fruit, ice cream, and desserts.
Recipe Inspiration
Using Vermont Maple Infused Dark Balsamic is simple: brush, drizzle, whisk, glaze, reduce, or finish. For more ideas, visit our Tips & Tricks page or browse our Recipe Page.
Storage & Shelf Life
Store Vermont Maple Infused Dark Balsamic Vinegar tightly sealed in a cool, dark pantry or cabinet. Refrigeration is not required.
For best flavor, keep away from direct sunlight and heat. Natural grape solids may settle over time; this is normal for traditional balsamic products.
Vermont Maple Infused Dark Balsamic Nutritional Information
Serving size 1 tablespoon. Calories per serving: 40. Total fat: 0g. Sodium: 5mg. Total carbohydrates: 10g. Sugars: 9g. Protein: 0g. Acidity: 4.0%.
Ingredients: Cooked grape must, mother vinegar culture required to commence acetic acid fermentation, naturally occurring sulfites from grapes, and all-natural Vermont maple syrup.
No artificial flavors. No caramel coloring. No sweetening or thickening agents. Gluten free.
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