I had the opportunity to be served ice cream with a 30 year old balsamic drizzled over it. My Italian buddy tells me that lesser balsamics can be reduced as described in an earlier post to make them more like an older balsamic, thicker and more concentrated flavor.
Other balsamic facts; All true balsamics are from Modena, Italy and there is no such thing as a white balsamic no matter what you see in the store. Also it has been found that some producers of Balsamic will add caramel to the vinegar's to make then seem older. In recent years they began to rate balsamics with a leaf system (4 leaf being the best - 1 leaf being the lesser). Balsamics are rated by taste testing instead of by 'years aged' because of the caramel spiking. You will see both on most balsamic labels, age and a leaf grade.
What if the the Hokey Pokey IS what it is all about?