I am not surprised at all that the "aging" process is just sugar added and boiled down. Drives the acidity up, and the sugar balances it outI made this faux-aged balsamic the other night. Shit is pretty damn tasty. I might actually have to buy some of the good stuff and do my own comparison.
How to Make Your Cheap Balsamic Vinegar Taste Like a $300 Bottle | America's Test Kitchen
In a side-by-side taste test, our expert tasters couldn't tell the "hacked" vinegar from the expensive stuff. Learn how.www.americastestkitchen.com