Balsamic vinegar has a very long shelf life due to its high acidity. When stored properly in a cool, dark place with the cap tightly sealed, it can last anywhere from three to five years for typical commercially available balsamic vinegar, retaining its best quality during this time. Some high- quality or aged balsamic vinegars can last for many years or even decades without going bad, although the flavor and quality may gradually diminish beyond the recommended period. Refrigeration is not necessary and might even affect the flavor due to condensation. Once opened, it is best to use balsamic vinegar within two to three years to maintain the best taste, although it remains safe to consume beyond that time. Proper storage away from heat, light, and rapid temperature changes helps extend its shelf life. Any changes like mold or an unpleasant smell indicate spoilage, but natural sediment or crystallization can occur without indicating deterioration. In summary:
- Shelf life unopened: several years to indefinite, depending on quality (some aged balsamics last decades)
- Shelf life opened: best used within 3-5 years, ideally 2-3 years for optimal flavor
- Storage: cool, dark, dry place at room temperature, cap tightly sealed
- Refrigeration not required and may dilute flavor
This ensures balsamic vinegar remains safe and flavorful for long periods.
