Using Aged Balsamic for Complex Flavors

Voice-over: Briony educates about balsamic quality: "That's 12 years. And that's 25... Because that one's really sweet... Because it's older? Yeah, they get sweeter as they get." Traditional balsamic vinegar from Modena develops complexity through aging in wooden barrels. Young balsamic (under 12 years) is sharp and acidic, perfect for dressings. Aged versions (12+ years) concentrate into syrup-like consistency with sweet, complex flavors ideal for desserts or finishing dishes. The aging process reduces acidity while developing notes of wood, fruit, and caramel. Investment-grade balsamics (25+ years) can be used sparingly as flavor enhancers in both sweet and savory applications.