Helpful person > wrote:

> There is an enormous difference between "normal" and long aged
> balsamic vinegar that becomes noticeable at around 10 years. At this
> age the vinegar starts to lose its acidity and develop very complex
> flavors. As the age increase the acidity reduces and the flavor
> becomes incredible.

Except that real traditional "balsamic vinegar" is not vinegar at all.
"Aceto", as in "Aceto Balsamico Tradizionale" is a total misnomer - it
is really an aged reduction of grape must - a completely different
thing.

Victor