Traditional balsamic vinegar — from $2,000 per liter (0.25 liquid gallons)
Traditional balsamic vinegar (aceto balsamico tradizionale) is produced in Italy in very limited areas and only from local grapes. The grapes get pressed, the extracted juice is then boiled for at least 12 hours, then it’s poured to a big vat with the mother of the vinegar, and is stored for 1 year. After that, the vinegar will be fermented for several years in various barrels, made from different types of trees. Every year, each new barrel will be smaller because a certain amount of the product will evaporate naturally. The vinegar can only be considered ready after 12 years and that will be the cheapest version of this product. The golden aging period starts at 25 years.
i swear if you got dirt off the top of mount Everest (or told rich people that's wear you got it from) you could get them to eat it by telling them it has natural nutrients not found at ground level
i swear if you got dirt off the top of mount Everest (or told rich people that's wear you got it from) you could get them to eat it by telling them it has natural nutrients not found at ground level