Totally off topic, but we all have to eat something.
We had a small bottle of real aged balsamic vinegar, thick like a pancake syrup and very tasty. So can I leave a unopened bottle of balsamic vinegar in the basement and wait ten years or so for it to be more aged. I believe the law is it has to be 12 years old to be called balsamic already. Or does it have to be in a non twist top bottle so it can breathe out excess water over time?
All I can find on goggle says it is aged in casks or mix sugar and wine into it to thicken it over low heat. No mention of storing it away like wine to age.
Bill D