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Several years ago I bought 25-year-old Modena vinegar while in Modena. It has since gotten very thick. Is it still safe to use or should I throw it out? Can it be thinned down somehow?
This is exactly what your vinegar should be like. As it ages, balsamic vinegar thickens and takes on sweeter and more complex flavors. There's no need to thin it out.
Aged balsamic vinegar is great on so many things. Perfect for salads and drizzled over simple grilled fish. Best of all aged balsamic vinegar is great over fresh berries, such as sliced strawberries.
Thanks for writing,
Timothy S. Harlan, MD, FACP
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