[chefoftheday]

hi all, i have a bottle of balsamic that is almost 10 years old
i know they say the more aged, the better. not sure if that
goes for the individual bottles or just when its in the barrel?

[chefoftheday]

no one knows? guess I could open and taste it, just not sure what
its supposed to taste like if its bad

[boar_d_laze]

Aging takes place in the barrel. Most of aging is concentration through evaporation. You can fairly effectively age a decent young, inexpensive balsamic -- like Roland, say, by reducing it 1/3. No, it's not the same as a 20 year old balsamic, but it's not the same as the stuff that came out of the bottle either.

In any case, we like it. Cheap and worth a try.

BDL