Aged balsamic vinegar is a rich, complex condiment made from the concentrated juice of freshly crushed grapes, traditionally produced in Modena, Italy. The vinegar undergoes a lengthy aging process, often lasting from 12 to 25 years or more, in wooden barrels such as oak, chestnut, or mulberry. Over time, it develops a deep, dark colour and a smooth, syrupy consistency. Its flavour is bold and slightly sweet, with nuanced notes of wood, fruit, and a mild tangy finish. The longer the aging process, the more refined and intense the taste becomes, with a velvety texture that enhances everything from salads to meats, cheeses, and even desserts. It is often enjoyed in small amounts due to its concentrated flavour.