Viscous, sweet and beloved by Michelin star chefs. Balsamic density is crucial to understanding balsamic - it is the most reliable indicator of texture and flavour. Our 1.34 is 34% thicker than water so does what the Italians call 'wearing its collar'. Therefore, science says that our balsamic is the sweetest and stickiest around which is exactly what Jamie Oliver described it as in the Guardian in 2008...and he is still using it today.