The Origins of Star Anis Balsamic Vinegars.

The Province of Modena in Italy has produced Balsamic Vinegars since ancient times. In such times Balsamic Vinegar was considered as a medical balm by the lords, however it is now savoured for it's extraordinary flavour. Traditionally in Modena, Vinegar Culture is made from concentrated "must" from white Trebbiano grapes cooked over an open fire for many hours. In Europe, vinegar cultures are so treasured they are handed down from one generation to another. Vinegar is often taken daily as a health elixir. Peter's unique combination is a blend of cider made from Australian apples and balsamic vinegar, made from a culture or 'mother' originally a gift from a friend, brought with him from his homeland, Modena in Italy.

The recipes used by Star Anis International were passed from an Italian migrant (from Modena) who used the traditional methods of producing balsamic vinegar here in Australia. The mother culture of Star Anis Balsamic Vinegar is over 50 years old.

Modena Australian Balsamic.

Star Anis Balsamic Vinegar is unlike any other wine vinegar. Trebbiano grape juice is boiled until it is sweet syrup. Wine Yeasts convert the sugar into alcohol and then acetic bacteria convert the alcohol into acetic acid. With balsamic vinegar the original quantity of sugar is so high that the wine yeasts cannot convert it all, and the remaining sugars sweetens the vinegar. As the vinegar evaporates it is transferred, each decade or so, into smaller and smaller barrels. In modern days wood chips are used to flavour the balsamic vinegar.

This practice is used in the wine industry and is adopted in the vinegar industry. It produces a good quality balsamic vinegar and reduces the maturing time of the Balsamic. Tradition, however, is very important to the production of Star Anis Balsamic Vinegars and the old methods are incorporated with the new.