Are you surprise to know what aged balsamic vinegar really is&what are process to make it? Why it takes time to makes some of the best balsamic aged vinegar & why it is so expensive? It is a unique ingredient capable of binding the most extravagant culinary pairings.
The Balsamic aged vinegar is a little sweet, dark& luxuriantly flavored vinegar used to boost your food preparation. It can be used in your salad dressings, marinades, and sauces. You can add balsamic aged by drizzling over strawberries, stirred into a risotto, or tossed with Brussels sprouts or red onions to bring some extra flavor to your appetite.
The use of seasoned wooden barrels is an essential element in Balsamic-aged vinegar production. Different woods are used to prepare different sizes of barrels. All such barrels give unique and unrepeatable characteristics. The long aging of the vinegar in the different wood barrels determined its taste. For example, the sequence of woods in the barrels could be oak, mulberry, cherry, chestnut, juniper, and acacia.
Each wood has its unique aroma and such essence or fragrances mixed with the Balsamic aged product in the aging process. Reputed manufacturers pay close attention to the barrels’ choice before making their small batches ready to get aged in them. Using the best quality wooden barrels helps them achieve excellent taste in their Balsamic aged products.
The planks of wooden barrels must not be thin. The ideal thickness is 4 cm. The seasoning of the wood also took place with the natural drying process that lasts for years. The finally treated wood is suitable for dealing with temperature changes and releases all its aromas and flavors. Traditional Balsamic Aged Vinegar are created with the same process, but it tastes different due to the series of woods in which it will get matured and aged.
The raw product will stay inside of them for years after years to reach the highest quality. Unlike commercial-grade balsamic vinegar commonly found in grocery markets, authentic balsamic vinegar develops naturally without adding sugar and colour. All such things along with the flevor will naturally come to life with the aging process.
Traditional Balsamic Vinegar in which the physical, chemical, and biological transformations of the product occur over time. It is not an easy process, and it also takes a lot of time. The manufacturers have a lot of patience to obtain a good quality traditional Balsamic aged vinegar. They wait for 12 years to achieve the first stage product. After this, the Balsamic characteristics begin to emerge into the aged vinegar products in the smaller barrels. You will not find the unique flavors and smells because the vinegar has not completed the aging cycle.
The real miracle of Traditional Balsamic takes place in its subsequent 12 to 25 years aging process. The acidity and density now begin to take shape but will transform into their highest quality after 25 years. It is transformed into a syrupy kind of thing and has a consistent density. It turned into intense dark brown color and extreme clarity, and its minimum acidity level is 6 degrees which seems as the best quality at the end of the aging process. The sweet, thick, luscious richness of balsamic vinegar produces impressive flavors.