Spicewood Food Company’s Dark Cherry Balsamic Vinegar is a combination of balsamic vinegar blended with dark sweet and tart cherries. Combine with your favorite olive oil to make a salad dressing or reduce with red wine for a finishing sauce over pork, beef, and poultry. We especially love it drizzled over berries, ice cream, and cheesecake! Available in 12.7-Fl Oz Bottles.
Locally owned and operated Spicewood Food Company has become a perpetual favorite at Faraday’s! With a vast array of unique balsamic and olive oils, you are sure to find the right taste profile to accommodate any need. Each flavor profile is created and tested in-house, with new flavors popping up every season!
Professionally packed and fast shipping
We have a range of shipping options thanks to our long-term partnership with UPS FedEx DHL. Our warehouse employees will pack all goods to our exacting specifications. Before they are shipped, your goods will be thoroughly inspected and secured. Every day, we deliver to thousands of customers across many countries. This shows how we're dedicated to be the largest retailer on the internet. Both Europe as well as the USA have warehouses and distribution centers.
Please note that orders with more than one item are subject to a processing period that is based to the specific item.
Prior to shipping, we will inspect thoroughly the items you've ordered. The majority of orders will be delivered within 48 hours. The delivery estimate is 3 to 7 days.
Returns
Stock is dynamic, and not fully managed by us due to the involvement of many parties including the factory and our warehouse. The actual stock levels can fluctuate at any point. Please be aware that it's possible that your order could become unavailable even after you have made the order.
Our policy is valid for 30 days. We will not return or exchange your purchase after 30 days since the purchase.
The item you purchase must be in the original packaging and not be used. It should also be returned in the original packaging.
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Crab Boil Date Night with Chef Frankie Childs, Wednesday March 20, 6-8 pm FARADAY’S COOKING SCHOOL
