The Answer to the Balsamic Vinegar Math Word Problem:
After strictly aging cooked grape must or cotto for 25 years in wooden
barrels, using the protocols for making "Traditional" balsamic vinegar
which allows for evaporation of approximately 10% of the volume each year, without adding younger must, there would be less than 5 gallons of the original 55 gallons left at the end of the aging process.
A staggering 90% of the product would have evaporated! The result is a product so dense, that it would virtually need to be scraped out of the barrel. This extremely rare product exists in such a limited quantity, it rarely leaves the region of Modena, let alone Italy. It is handed down in families from generation to generation. It commands anywhere from $50-$100 per ounce, if carbon dated for age authentication and sold.
A staggering 90% of the product would have evaporated! The result is a product so dense, that it would virtually need to be scraped out of the barrel. This extremely rare product exists in such a limited quantity, it rarely leaves the region of Modena, let alone Italy. It is handed down in families from generation to generation. It commands anywhere from $50-$100 per ounce, if carbon dated for age authentication and sold.
