This product is packaged in a single size: 130 ML (4.5 oz.). This is 30% more volume than the classic Italian 100 ML bottle issued via the balsamic Consortium in Italy.
It is organic. The single ingredient is organic grape juice from classic Italian balsamic grapes grown on the same property — a certified organic farm — where the acetaia (vinegar loft) is located. It is a sanitary, licensed, government-inspected building, dedicated to this sole function.
The product is produced in Italian casks of 7 rare woods: oak, chestnut, ash, acacia, mulberry, cherry, and juniper. The cask maker in Modena, Italy is Francesco Renzi, the unequaled master of the craft in which his family has been engaged for over 500 years.
Extremely low humidity in New Mexico (6-10%) much more rapidly produces viscosity, so the thick pour of this balsamic closely resembles the Italian "extra vecchio" product (25+ year age), though the NM product is in its 16th year of aging as of 2013.
Each small bottle contains the climate-condensed juice of 200 pounds of estate grapes. Or it holds the viscous remnant of enough free-run juice to make 50 bottles of wine.
Like wine, there is no single best balsamic product, no matter what age or production site. Each varies and each appeals differently to subjective tastes. However, extensive blind taste tests (comparing Traditional AB of Monticello with various 25-year old Italian "extra vecchio" products) show regular, strong preference for this product. It's made in America. And it is believed by most informed third parties, including famed food expert, chef and writer, Paul Bertolli, to be the best traditional balsamic made here.
It is rare: as few as 700 bottles per year are made, depending on results of the high altitude (5,440 ft.) grape crop. The grapes always struggle, then add character.
It is the Edible magazine 2011 "Artisan Product of the Year" for New Mexico. And the May, 2011 Bon Appetit magazine calls it one of the "best artisanal Italian pantry staples in the U.S." Ruth Reichl calls this balsamic "rare and wonderful" on her food blog. Margot True, food editor of Sunset (2012) says, "Each sweet, silky drop explodes with flavor." Doug Fine in New Mexico Magazine (2012) said, this balsamic "made me understand why people become epicureans — my culinary life changed forever." Saveur (2009) named this among the world's Top 100 products, saying "It's worth the splurge."