In 1984, Alois Gölles made the world's first apple balsamic vinegar. Ten years in oak barrels, at least, some barrels considerably longer. Dark, dense on the palate, with balanced sweetness. Next to it, the white one: light, clear, at least one year in a steel tank. The vinegar that runs out fastest in our own kitchen.
One for the moment when a dish needs its final drop. The other for every day, for all salads, all dressings, all marinades.
In the exclusive Gölles gift box, which shows both bottles from the front.
Together, the two cover what a kitchen needs in vinegar. The gift you can't go wrong with, even if you don't know how the other person cooks.
From food, love.
