This is the best entry point to the world of better-than-basic-balsamic we've found. Without a doubt, it's head and shoulders above the caramel colored, sugar sweetened factory-made stuff that's on the shelves in supermarkets.

Made just for us by the same folks that make the 8 and 10 year balsamic, it's ideal for everyday salad eating.

Zingerman's Food Tours is visiting Tuscany and Emilia-Romagna in October, 2013. Join us for a behind-the-scenes insiders' journey to traditional food makers like this.

The laws concerning balsamic vinegar have recently changed. Instead of the age, producers must now print the density of the vinegar on the label. The higher the density, the older the vinegar. The 6 Year is now noted by its density: 1.18.