Aceto balsamico tradizionale (già Aceto di Modena)

The 18 year aging really shows, it's thick and syrupy straight from the bottle instead of watery like the cheap stuff. I've been finishing off roasted vegetables and even vanilla ice cream with just a few drops, and a little goes way further than I expected.

I drizzled a little of this over some aged parmesan and it honestly tasted like a completely different cheese. The 18 years in the barrel really come through, not sharp at all, just this round sweetness. It's a small bottle but a few drops go a long way.

I was skeptical about paying this much for vinegar, but the 18-year aging in small barrels is obvious the moment you taste it—there's a depth and roundness I've never found in grocery store brands. A little drizzle over vanilla ice cream turned into the best dessert I've had in months.