Barrel-Aged Wild Rose Balsamic

For this limited edition recipe, we age our classic Wild Rose Vinegar for three months in Solera casks from Acetaia San Giacomo, the legendary balsamico producer in Emilia-Romagna. To create the luxurious texture of a fine balsamic, we finish by slowly reducing the barrel-aged vinegar in the oven, speeding up a process that usually takes years.

Use Barrel-Aged Wild Rose Balsamic anywhere you would typically use a rich balsamic, such as a crisp green market salad, freshly roasted vegetables, or a dessert of warmed fruit.

Wild beach rose, or rosa rugosa, is one of noma's most beloved ingredients. Every May, as soon as the first petals begin to bloom, the team heads out to the Danish coastline to handpick the roses at their peak. Because their season is incredibly short, we forage tons (yes, tons) of them.

Over the years, the team has found ways to stretch their delicate flavor year-round in everything from pickles, misos, and kombuchas to our now-classic Wild Rose Vinegar.