Andrea Milano

Nicola and his son Andrea were very much on to something when they started out. They collected all the best raw ingredients from the best regions around Italy and preserved ancient flavours by combining them with distinctly modern techniques. And they were proud of it, too. So proud, in fact, that Andrea decided to put his name on it. Over 130 years and 5 generations later, the secrets remain in the family with Fabio and Marcello, the 5th generation of Milanos dedicated to improving their craft. They may have replaced their old chipboard barrels with modern acetifying machines, but you can still taste the history in absolutely every drop.

Italy. Andrea Milano’s vinegars are the epitome of Truly, Madly, Deeply Italian. To start with, they are all fermented in beech barrels at their factory in Modena – the spiritual home of balsamic vinegar. But that’s not all. The fruit used to make their vinegar is 100% Italian too – the sweetest apples from the Trentino di Adige region, grapes from local farmers. And then, perhaps the most important part of the process. The wait for the vinegar to mature.

So let’s get to the crux of it then! Some vinegars are for drinking. And they’re delicious. Drink straight, dilute with some water, or even mix in to an exceptionally fancy cocktail. Each flavour of vinegar has a unique profile – from the acidic sweetness of Pomegranate to the mellow, earthy taste of traditional balsamic. Of course, these drinking vinegars can also be used more traditionally in your cooking and at your table.