00:03I was late to the balsamic vinegar game but now I'm totally hooked okay guys so
00:11there are three kinds of vinegar really there's vinegar then there's balsamic
00:15vinegar and then there's aceto di Modena vinegar from Modena which is where we
00:19are right now and that stuff is so strong that you literally need like a
00:23teaspoon and it hits you right here right in the back of your nose awesome
00:26for dressings good for everything I kind of like to drink it and I make an
00:30excellent vinegar chicken
00:38this is the acetaya for the maturation and the aging of the balsamic vinegar of
00:43Modena the product is put inside the two barrels and what kind of wood is this is
00:50it matter what kind of wood you use do you ever experiment with different kinds
00:54of wood yes the most used is the oak because it is a hard and a hard wood
01:01who lasts for time and gives the best vanilla taste that you can find in the
01:08balsamic for every nephew or son that we have there is a full battery oh I see the name that's
01:17so nice look
01:18my name's Alisa Eliza Francesca Lorenzo we are aging outside of the barrel but the
01:23product become younger better and more full body it's like like a magic
01:38so you can see the color the density yeah the darker color is a typical for the
01:48balsamic vinegar of Modena and then you smell it there is an intense flavor and with a
01:55pleasant acidity mm-hmm and
02:00come the option
02:03Wow good taste that's the real deal so this is a very traditional balsamic
02:09vinegar okay extra vecchio 25 years old of aging it oh crazy this reminds me of
02:17Mary Poppins cough medicine should I just take it like this yes like you can smell
02:24and taste that Wow it's so good it's like it's sweeter than this one no it's got
02:32like yeah and it is more dense and more flavored and it's so good so I try to
02:39imagine over
02:41I was just gonna say parmigiano or like vegan parmigiano mmm it's crazy to think
02:47today that one of the balsamic vinegars I had was put in a barrel the year I was in
02:51college and the second one that was really syrupy and thick that we had on
02:55the little spoon was probably made three years before I was born when my parents
02:59first met and started dating so that's like I love that about stuff like vinegar
03:03and wine you can really think back to the year that it was cultivated and put
03:07into a bottle and made and that's what I love about Italians and how they make
03:10food they really take the time to do it right and let those flavors develop and
03:13it really pays off
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