White Balsamic Vinegar is quite similar to the darker stuff, but it's a tad milder in both flavour and sweetness. The lighter colour comes from the grapes being cooked in a vacuum (i.e. pressure cooker) meaning that the sugars don't need to reach the same temperature as they normally would to cook - i.e. darken as  they caramelise. The result is most of the flavour of a darker balsamic without the colour, making this a great option when lighter presentation is required.

Tar 10 have taken this vinegar a step further, reducing it down with some sugar to create a dressing that is an incredible addition to a vinaigrette.