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Shadow Unit > General Category > General Discussion > Food, the most important topic > Question
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MadGastronomer
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« Reply #15 on: November 29, 2008, 12:35:26 am »
We don't at work, but I surely could at home.
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tylik
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« Reply #16 on: December 04, 2008, 10:05:59 am »
Quote from: MadGastronomer on November 28, 2008, 11:55:26 pm
We use white balsamic at work, so I'm pretty familiar with the stuff, just not how it's produced.

I seem to recall that it is filtered at some point in the process, then further aged.
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