Burren Balsamics announced as Best Artisan Product at Blas na hEireann Irish Food Awards

Susie Hamilton-Stubber

Burren Balsamics

Standard Supplier 6th October 2019

Burren Balsamics announced as Best Artisan Product at Blas na hEireann Irish Food Awards

Burren Balsamics’ Raspberry Infused Vinegar has been crowned Best Artisan Product at the Blas nah Eireann Irish Food Awards in Dingle, Co. Kerry, Republic of Ireland.

Founded in 2014 in Richill Co. Armagh, Burren Balsamics set out to produce a range of fruit infused black balsamic vinegars. The initial range was so well-received that they developed a selection of white balsamic infusions and now have over 15 balsamic vinegars on offer. This is the second time Burren Balsamics have won the Best Artisan Product at Blas na hÉireann, having won in 2017 for their Blackberry & Thyme vinegar, this year they reclaim the crown with their Raspberry Infused Balsamic Vinegar.

“We are thrilled to win Best Artisan Product for the second time here at Blas na hÉireann in Dingle,” said Susie Hamilton-Stubber from Burren Balsamics. “Having the Blas stamp of approval has been fantastic for our business and it’s just brilliant to leave with an award given the stiff competition. We always love making the trip to Blas, it’s a great way to meet up with like-minded people, network and taste the best of the best of Irish produce.”

Now in their 12th year, the Blas na hÉireann awards are the biggest blind tasting of produce in the country, the criteria on which the product is judged as well as the judging system itself, which was developed by Blas na hÉireann with the Food Science Dept of UCC and the University of Copenhagen, is now recognised as an industry gold standard worldwide.

Products entered are blind-tasted, meaning that all packaging and identifying features are removed from products before being presented for judging, creating a level playing field for products from both large and small producers. Judges come from a range of food backgrounds from chefs to restaurateurs, academics, journalists, authors, food champions, caterers and enthusiastic home cooks.

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