The Distillation Premium

Pictured: 75 year-old Modena Extravecchio Gold Seal Balsamic Vinegar
Price: $230 for a 3.5 ounce bottle

Why pay so much for so little? Why pay more for getting LESS?

Because distillation filters out the unnecessary.

It concentrates the flavor.

It does, in one pinpoint moment of experience, what would take a lesser talent a whole hour, a whole day, to elaborate.

One drop of Modena on your tongue is like tasting gold. And so it’s worth paying that premium.

The same with words. The less waste, the closer to perfection.

 

From Wikipedia (https://en.wikipedia.org/wiki/Balsamic_vinegar)

Traditional balsamic vinegar is produced from the juice of just-harvested white grapes (typically, Trebbiano grapes) boiled down to approximately 30% of the original volume to create a concentrate or must, which is then fermented with a slow aging process which concentrates the flavours. The flavour intensifies over the years, with the vinegar being stored in wooden casks, becoming sweet, viscous and very concentrated. During this period, a portion evaporates: it is said that this is the “angels’ share“, a term also used in the production of bourbon whiskey, scotch whisky, wine, and other alcoholic beverages.