Tasting traditional balsamic vinegar is a treat. “Tradizionale” has an official designation, meaning the vinegar was produced according to age-old techniques originating in the Middle Ages; in fact, the first written reference to balsamic dates back to 1046.

In its authentic formulation, balsamic vinegar is a thick, voluptuous syrup, the perfect melding of sweet and sour laced with deep, exotic caramel undertones. It was initially formulated as a “balsam,” or medicinal elixir for kings and emperors and was a prized commodity whose recipe was closely guarded by its producing guilds in the 12th and 14th centuries.

To this day, traditional balsamic vinegar is produced according to the original, centuries-old technique. Producers begin with grape must, a cloudy grape juice made by pressing the fruit with skin and seeds intact. This mixture is then boiled down, fermented, and aged in a series of progressively smaller wooden casks crafted most commonly of oak, chestnut, cherry, ash, and juniper.

At each stage, producers decant a portion of the maturing vinegar and refill the barrel with younger liquid from the previous cask.
Explore our selection of aged Italian balsamic vinegar below.