Bothu003ca href=u0022https://amzn.to/3zDBtaVu0022 target=u0022_blanku0022 rel=u0022noreferrer noopener nofollowu0022u003e regular or “dark” balsamicu003c/au003e and u003ca href=u0022https://amzn.to/3Sxzc9Lu0022 target=u0022_blanku0022 rel=u0022noreferrer noopener nofollowu0022u003ewhite balsamic vinegaru003c/au003e are made out of the juice of grapes that have been extracted, boiled to a thick syrup, and aged in barrels. The primary difference between the two is in how long they are aged. For example, u003cstrongu003eregular balsamic is aged for a minimum of twelve yearsu003c/strongu003e in barrels that previously held batches of balsamic. Meanwhile, u003cstrongu003ewhiteu003c/strongu003e u003cstrongu003ebalsamic is aged no longer than twelve yearsu003c/strongu003e in brand new barrels. As a result, white balsamic has a much sweeter taste. u003cbr/u003e