Today we’d like to introduce you to Chelsea Jordan.
Chelsea, we appreciate you taking the time to share your story with us today. Where does your story begin?
In 2016, we traveled to Modena, Italy, and experienced authentic balsamic Tradizionale that requires a minimum of 12 years of aging. We were shocked to learn that the balsamic we’re most familiar with here is a cheap dilution of the real thing. Realizing that the biggest hindrance was time to replicate what Modena has been doing for generations, we started a solera barrel-aging system for San Diego-grown, grape balsamic vinegar that we will release in 2031!
Meanwhile, we utilize several fast-aging techniques along with less common fermentation methods and use locally sourced produce as much as possible to create some unprecedented products.
Our goal is to produce unique, world-class drinking/cooking vinegar and exceptional finishing vinegar while respecting the ancient practice of preserving in-season produce for out-of-season use.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Sales! We get great feedback on our products, but connecting with a chef at the right time that he’s doing R&D for new menu items or tweaking our bottle sizes/bulk pricing to appeal to bar programs has been a learning curve. A running joke is that we’re great at giving our stuff away for free as samples but turning that into repetitive business has been an initial challenge.
Can you tell our readers more about what you do and what you think sets you apart from others?
What sets us apart from most is that our vinegars are exactly what they say they are and not infusions. I’d have to say that Black Garlic Balsamic is the product we’re most proud of. It’s very labor-intensive but so worth it! We prep all of the garlic by hand before it cooks at a low temp for 10-12 weeks, a fermentation process called “blackening.” From there, it goes through a dual-stage fermentation and vacuum reduction process to decrease the water content simulating about five years of natural aging. It recently won Best in Show and Best in Class at the 2021 Central Coast Vinegar competition. We’re also excited to continue to expand our CA grape balsamic line using grape juice from local wineries to create small-batch local balsamic vinegar!
Where we are in life is often partly because of others. Who/what else deserves credit for how your story turned out?
Unequivocally, we wouldn’t be where we are at with our business without the support from both our families. From masterful organizational skills, label printing capabilities, and production hours helping peel garlic, shallots, shrink wrap bottle tops, whatever the need maybe– they’ve been with us every step of the way. Jason McLeod and Kat Humpus were also pivotal in our viability as a young company. They allowed us to prove ourselves and our production capabilities using our vinegar as a base for hot sauce served tableside at Ironside and Morning Glory. Their bulk ordering has been a catalyst for us to continue our investment in growing Kismet Refining and is a testament to the impact that supporting small business has! We genuinely take pride in what we create and would love to partner with other local restaurants to make a custom sauce, too!
Pricing:
- $25 – Black Garlic Balsamic
- $22 per lb – Whole Black Garlic (unpeeled)
- $15 – 8oz Drinking/Cooking Vinegar
- $23 – 16oz Drinking/Cooking Vinegar
Contact Info:
- Email: kismetrefining@gmail.com
- Website: kismetrefining.com
- Instagram: https://www.instagram.com/kismetrefining/
- Facebook: https://www.facebook.com/kismetrefining/
Image Credits:
Kismet Refining Company
