The Five Types of Balsamic Vinegar:

Tradizionale and Condimento Balsamics

• Made in Modena and Reggio-Emilia using artisan methods established in the Renaissance and dating back to the Middle Ages.
• Production of tradizionale is strictly monitored by a consortium.
• Condimentos are made using the same techniques but are not submitted to the consortium for evaluation (there is a separate condimento consortium that does certify quality condimentos).
• These balsamic vinegars range in price from “ouch, that’s pricey” to “yikes! That’s what my rent costs!”
• Tradizionales can be drunk like rare Ports.
• Labeled Aceto Balsamico Tradizionale or Aceto Balsamico Condimento.

Industriale Balsamics

• Mass-produced brands made in Italy. They use commercial processes, but still employ cooked grape must and are aged at least 3 years.
• Those that are made in the area of Modena and Reggio Emilia are labeled Aceto Balsamico di Modena.

Imitation Balsamics

• Can be made anywhere and are generally cider vinegar that has been colored and flavored to approximate the real thing. They range in price and quality, and are best used for cooking and salad dressing.

Other Balsamics.

Some U.S. producers of fine olive oil and vinegar are also making balsamics using artisanal methods. They don’t fall into tradizionale, condimento or industriale classifications; but they are good products

Each Classification of Balsamic has a Purpose.

Aceto Balsamico Tradizionale

As with the finest olive oils, tradizionale balsamics are not for cooking: aside from the expense, the nuances of flavor will evaporate when exposed to cooking heat. Also as with fine oils, balsamics should be kept in a cool, dark place.

To be sure you are purchasing an authentic balsamic, look for the code API MO, which indicates the vinegar was made in Modena, or API RE, which indicates the Reggio Emilia province.

Aceto Balsamico Condimento

Condimentos made by members of the Consorzio di Balsamico Condimento have the official seal around the neck of the bottle. These condimentos are guaranteed to be aged in wood and made of all natural ingredients. Producers are free to create the style and flavor profile they wish.

Condimentos are not constrained by bottle shapes, e.g.; you can tell a condimento right off by the more modern shapes. They taste almost as good—and for the money, are a better price value as drizzles on steaks, chops and parmesan.

Industriale Balsamic

Industriales are generally a blend of cooked grape must and red wine vinegar, are labeled “Aceto Balsamico di Modena.” According to Italian law, for a vinegar to be labeled as authentic balsamic, it must be aged at least three years. These balsamics are more acidic than artisan-made balsamics, but the better ones can be very satisfying.

Imitation Balsamic

There are many factory-produced imitation balsamics, imported and domestic, that appear in grocery stores and warehouse stores, priced at less than two dollars to under $10. Most are merely cider vinegar with caramel coloring and artificial flavoring. Although they serve a purpose, they are not real balsamic vinegar; and they approximate the balsamic experience as closely as a bottle of two-buck chuck compares to a real Amarone. The higher-priced ones, often in attractive bottles, can confuse buyers because the prices start to overlap with lower-priced condimentos. The best way to tell is to look at the ingredients. A real industrial balsamic is made from grape must and vinegar; imitations are made from vinegar and sugar, no grape must.

Other Balsamics

Some domestic specialty food producers are making their own balsamics from quality grapes and barrels. They are not authentic balsamics and often have shorter aging periods—3 or 6 years rather than 12 or longer—yet uphold traditional methods and standards of quality. This counts for a very minor amount of production.