Balsamic vinegar is different from the vinegar we are used to. It is darker, concentrated and has an intense flavour. It is made either completely or partially of grape must. The must is freshly crushed grape juice with all the skins, seeds and stems. Traditional balsamic vinegar can be used over meats, grilled fish, drizzled over fresh fruits and berries and even desserts. This specific Greek product is not just a simple balsamic vinegar, but it is combined thyme honey. Fermented in oak barrels in a slow ageing process to concentrate its aromas.