Signature Vinegars
At Safi, our aged vinegars are produced using the Solera Method. Solera is Spanish for "on the ground" but universal for quality. Barrels of vinegar are stacked according to age and funneled from the top set of barrels to the bottom. Developed in Spain, the Solera Method consists of transferring vinegar through these various barrels, some aged up to 50 years.
A high-quality vinegar should strike a balance between sweet and acidic. As vinegar ages, the natural sugar content increases. Many vinegar companies add sugar and caramel coloring to achieve the sweetness synthetically. Safi never cuts corners, which means that we don't add unnatural sweeteners or additives at the end of the aging process.
A high-quality vinegar should strike a balance between sweet and acidic. As vinegar ages, the natural sugar content increases. Many vinegar companies add sugar and caramel coloring to achieve the sweetness synthetically. Safi never cuts corners, which means that we don't add unnatural sweeteners or additives at the end of the aging process.
50-year Sherry SoleraAt the end of the Solera process, the Sherry is aged at least 5 years in American oak.
|
White BalsamicThis golden vinegar can be used in lieu of balsamic or white wine vinegar. Smoother than most white balsamics, its gentle flavor will brighten any dish. Aged in American oak for 3 months.
|
Spanish BalsamicThis unconventional balsamic is spiced with Spanish beetroot to produce the perfect blend of tangy and smooth.
|
ArropeThick in viscosity and rich in flavor, this unfermented grape musk offers the perfect balance of sweet and savory.
|
