Balsamic Vinegar has been around for 900 years ago or so and originates in Modena, northern Italy, near the Gulf or Genoa. Balsamic means 'like balsam' - and balsam is an aromatic resin - therefore balsamic vinegar simply refers to the fact that it is thick (resin like) and aromatic. Although many think of this Italian condiment as a Wine Vinegar, this is not the case at all. Unlike other cousins such as Red Vinegar, White Vinegar and Sherry Vinegar, Balsamic Vinegar is made from grape pressings that have never been allowed to ferment into wine. After the grapes are pressed and boiled down to a thick dark syrup, the juice is aged in barrels under firm restrictions. During the vinegar aging process, moisture evaporates further, and the vinegar thickens concentrating the flavor. Aged Balsamic Vinegars can reach over 100 years of age, is very dark in color, has a sweet, fruity flavor and a syrupy-type consistency. Since its smell is strong and very acidity, it's best to add it to meals that need a citric taste to it or for cooking.