Yes. In short, balsamic vinegar is a key ingredient in balsamic vinaigrette along with other seasonings and a source of plant-fat, like toasted pecans. The word ‘balsamic’ comes from the Latin word balsamum for balm-like, meaning ‘healing’ or ‘restorative.’ Balsamic vinegar is made from grapes, and there are two main classifications: (1) Traditional balsamic vinegar that has been aged for 12 or more years. (2) Commercially prepared that’s less expensive but mimics traditional balsamic vinegar.  Traditional balsamic vinegar is the “OG” of vinegars. It’s produced from just white grapes (e.g., Trebbiano) that have been boiled down, then fermented with a slow aging process that results in concentrated and intensified flavors. This happens because the vinegar is stored in wooden containers for at least 12 years, though some traditional balsamic vinegars will be aged for 25 years. Traditional balsamic vinegars will come from the Modena or Reggio Emilia regions of Northern Italy.  Commercially prepared balsamic vinegar is also referred to as Balsamic Vinegar of Modena, and readily available in grocery stores and restaurants. This type is less expensive. Some commercially prepared balsamic vinegars have been aged for a few months or up to about three years.