Why so many types of Balsamic Vinegar?

Confused about the different types of Balsamic Vinegar available? We feel your pain. We realize how frustrating and confusing it is for the consumer to differentiate among the different products out there. Not to mention, the numerous impostors who produce mostly poor quality commercial wine or distilled vinegar adding to their products thickening agents, artificial colors and flavors, sweeteners, and caramel. Many of these fake balsamic vinegar add a label that reads something like: "Traditional Balsamic Vinegar of Modena Aged 18 years"...Do you really think it's profitable to sell a product for so little money, if it was really aged 18 years or more? Why would you have to wait 18 years for a vinegar so acid that did not develop any taste at all? Why would you ruin a natural product aged for so long with artificial flavoring and other additives if it really lasted so many years on its own? The truth is there are many types of Balsamic Vinegar out there. But we can divide them in 3 main categories: Traditional Balsamic Vinegar with DOP certification (Aceto Balsamico Tradizionale), Balsamic Vinegar with IGP certification (Aceto Balsamico), and Balsamic Condiments (Condimenti).


Here are the three types of Balsamic Vinegar.