Traditional Balsamic Vinegar of Modena has a long, venerable history and its production today is closely controlled by the Consorzio Aceto Balsamico di Modena. To fit with the Consortio’s standards, and conform with the protected designation of origin rules, wine-quality grapes are cooked down for days, creating a thick, black, caramelised must, which is placed into huge oak barrels. From there, it takes up to 12 years to pass through a series of barrels of progressively smaller size. The taste is sublime, mixing elements of wood, dates and plum. The intensity and length of flavour is very impressive even with a small drop.
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