Acetaia di Giorgio

Drove to Modena, and got a tour of the balsamico tradizionale production, it's made like vinegar but bears little resemblance to the balsamico in the supermarket.  It is aged for at least twelve years, and as many as 25-30, before it is sold.  After that many years it is sweet and intensely flavored by the cherry, juniper, and oak barrels - never used on salad dressing or the like, it is just used a few drops at a time, on grilled meat and game, on cheeses, even on fresh strawberries and ice cream.  Remarkable taste, unlike anything I've ever had!