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I've been using this on roasted Brussels sprouts and the sweet-tart balance is unreal. You can really taste the raspberry against the 18-year aged balsamic base, and it's thick enough to glaze without running off.

Drizzled this over vanilla ice cream last night and it turned into a completely different dessert—the raspberry comes through without being candy-sweet. It's thicker than the cheap balsamic I used to buy, so a little goes a long way.

The 18-year aging really comes through—it's thick and syrupy with a raspberry note that tastes fresh, not artificial. Drizzled it over vanilla ice cream and it turned a simple dessert into something special.