The difference between inexpensive balsamic vinegar and pricier versions primarily lies in the quality of ingredients, production methods, and aging processes.
1. Ingredients
- Inexpensive Balsamic Vinegar: Often made from wine vinegar mixed with concentrated grape must and may contain additives for flavor and color.
2. Production Method:
- Inexpensive: Usually produced quickly and in large quantities, often utilizing industrial methods.
- Pricier: Often follows traditional methods, such as aging in wooden barrels for several years, which enhances flavor and depth.
3. Aging:
- Inexpensive: Usually aged for a short period, resulting in a sharper, less nuanced taste.
- Pricier: Ours is aged for 18 years which gives it the richer, sweeter, and more complex flavors.
4. Flavor Profile:
- Inexpensive: Tends to be more acidic and less complex.
- Pricier: Offers a well-rounded taste with sweetness, depth, and smoothness.
5. Certification:
- Traditional Balsamic Vinegar of Modena (Aceto Balsamico Tradizionale) is a protected designation and often the pricier option, marked by specific regulations regarding its production. Our vinegars bear this designation.