There are several types of Balsamic Vinegar, not all of which are Balsamic Vinegar of Modena, and are offered in various price ranges and quality. It is important to understand the key differences, understand the types of deception within the industry and also the impact on quality.

Traditional Balsamic Vinegar Of Modena: Traditional Balsamic Vinegar of Reggio Emilia. Also known as Aceto Balsamico Tradizionale di Modena or Reggio Emilia. This is a highly regulated, expensive ($100 and up per 100 ml product) generally made by crushing and cooking Trebbiano grape must/grape juice reducing its volume approximately 70% to concentrate the flavors. Traditional Balsamic Vinegar of Modena has never been a wine product. The balsamic must is aged in a series of gradually smaller wooden barrels of different kinds of wood for at least 12 years to be called Vecchio, or at least 25 years to be called Extra Vecchio. Other than knowing the minimum age of the Traditional Balsamic Vinegar by its designation, it is illegal in Italy to label any of these products with an age designation. Anyone labeling a product as Traditional Balsamic Vinegar of Modena and claiming that it is specifically 12, 18, 25, etc. years old is likely attempting to deceive the buying public.

Another clue to the deception process is the bottle. By law, Traditional Balsamic Vinegar of Modena comes exclusively in 100ml bottles designed by Giugiaro, and all producers must use the same design. There is a slight difference in the bottle and seal for Traditional Balsamic Vinegar made in Reggio Emilia. Real Traditional Balsamic Vinegar of Modena cannot be used to make a salad; it is too thick and heavy, and will drag your salad greens to the bottom of the bowl.

Balsamic Vinegar of Modena: Note the absence of the word “Traditional”. Most, but not all Olive Oil and Balsamic Vinegar specialty shops sell this balsamic product.  Many store owners add the words “traditional” and some, “traditional style” to their descriptions. Some shops will also commonly call them 18 year, 22 year, or 25 year old. There should not be any age claims, as their entire existence was to produce them in a short period of time and at a price the average person can afford. Most are aged for less than 1 year, and many are aged over a few months. There is no designated bottle. Balsamic Vinegars of Modena are best used in salads and as condiments where a modestly thick/dense product is desired.

Rather than aging only pure concentrated grape must the requisite minimum 12 years to reach an appropriate level of acidity, Balsamic Vinegar of Modena is generally made by combining grape must, red wine vinegar, and then age their products in wooden barrels for a brief period of time. The best producers and The Olive Tap’s premier producer uses a very high quality grape must, and barrel aged red wine vinegar, with a minimum of a few months up to a year. Others may use poor quality grape must or concentrate, lower quality wine vinegar and natural or artificial color and flavor. Some will add starch or other products to thicken their products artificially. Tasting Balsamic Vinegar of Modena in The Olive Tap stores will provide great insight into the flavor differences between our high quality and other lesser quality Balsamic Vinegar of Modena. 

Riserva Balsamic Vinegar: The Olive Tap stores offer a selection of very dense Balsamic Vinegars for those looking for a product that mimics true 25 year old Extra Vecchio.  These thick and rich Riserva vinegars are often used as glazes, drizzled over fruits, vegetables and meats.  Used sparingly, they make excellent salad dressings.  They have an wonderful mouth feel, even without oil, and can be a great option for those avoiding oils.

Aceto Balsamic di Modena Riserva

Balsamic Vinegar:  Note, when properly labeled the words “of Modena” are absent. This is a product that has not been made under the strict standards of Modena, Italy. Ingredients are not regulated and additives and flavorings can be used at the producer’s discretion. Most are very thin and harsh and highly acidic, resembling wine vinegar. They cost much less to produce, but may be priced high to capitalize on the market for and reputation of Balsamic Vinegars from Modena. The Olive Tap does not sell this class or style of Balsamic Vinegar.