By SAM BUTLER
56 Degrees, an innovative brand of fruit infused balsamic vinegars from market leader Burren Balsamics, will be on sale in 142 Aldi Ireland supermarkets across the Republic of Ireland from next week.
Aldi has listed three vinegars under the new 56 Degrees brand – White Balsamic, Black Garlic and Blackberry and Thyme.
This is its first business with Burren Balsamics, which is based at Richhill in County Armagh and has won a string of UK Great Taste and Blas na hEireann awards for the quality and outstanding taste of its range of infused balsamic vinegars. The three vinegars under the new branding have been listed as part of the Grow with Aldi scheme, which offers artisan and smaller food and drink companies the opportunity to pitch for a longer term listing with the grocery chain, a market leader in the Irish Republic.
Susie Hamilton Stubber, an experienced chef who is the founder and managing director of Burren Balsamics, now a leading supplier of culinary vinegars to chefs in restaurants and hotels in addition to delis and specialist food shops across the UK, says the Aldi listing followed an invitation from the German supermarket to pitch for inclusion on its innovative ‘Grow with’ scheme.
Mrs Hamilton Stubber runs the Northern Ireland artisan business with development chef Bob McDonald.
“Aldi was keen to list our balsamics after the team there sampled the products at a presentation in the Republic,” she said.
“And so we subsequently decided to create a separate brand for them using three of our existing and successful vinegars, two of which have won UK Great Taste Awards.
“We chose 56 Degrees as the branding because this is the temperature at which we produce our delicious balsamic vinegars. The new brand vinegars are available in 100ml bottles,” she adds.
Mrs Hamilton Stubber established Burren Balsamcs in February 2014 and has since developed a portfolio of highly regarded balsamic vinegars, many of which use locally sourced ingredients such as Armagh Bramley apples and other fruits. She has a wealth of experience working as a chef in London.