I wanted to share that I came across a company called Balsamico Bonini who produce Traditional Balsamic Vinegar of Modena PDO. I contacted the company to ask about the aging process and kosher certification. I received letters of confirmation on both issues. In regards to aging :
“It takes at least 12 years and the approval of rigorous master tasters for the vinegar to qualify for the “traditional” designation.
After boiling and being left to decant for several months, grape must is gradually transferred, over a period of years, to a series of ever smaller barrels of varying types of woods. these casks also contain older balsamic vinegar.
During this process, the must is transformed thanks to the tireless efforts of acetic acid bacteria, fermenting, maturing and ageing until it finally qualifies as Traditional Balsamic Vinegar.
Traditional Balsamic Vinegar is the result of the slow acetification of the must (and only must!) of local grapes.
It should not be confused with the more common Balsamic Vinegar of Modena PGI, produced with a wine vinegar base and the addition of grape must and, sometimes, caramel.
The PDO (Protected Designation of Origin) label means the manufacturer has been officially approved and consumers can be sure of purchasing the unadulterated quality, tradition and culture of a product that is unique throughout the world:
In other words , It guarantees a balsamic that is aged at least 12 years and uses only grape must as an ingredient.
In regards to kosher, this company is believed to be the only
producers to have a Kosher certification on the Traditional Balsamic PDO (only the 12 years old). Certification attached below.
Would 12 years of aging be ok to use even though Elaine said 15 years or more?