sap of the leaf stalks of nipa palm. It has a citrusy flavor note to it and imparts a distinctly musky aroma. Kaong palm vinegar is made from the sap of flower stalks of the kaong palm. It is sweeter than all the other Philippine vinegar types and is commonly used in salad dressing. Vinegar from the buri palm sap is also produced, but not the same prevalence as coconut, nipa, and kaong vinegars. Kaong palm vinegar is also produced in Indonesia and Malaysia, though it is not as prevalent as in the Philippines because the palm wine industry is not as widespread in these Muslim-majority countries. Balsamic Balsamic vinegar is an aromatic, aged vinegar produced in the Modena and Reggio Emilia provinces of Italy. The original product — traditional balsamic vinegar — is made from the concentrated juice, or must, of white Trebbiano grapes. It is dark brown, rich, sweet, and complex, with the finest grades being aged in successive casks made variously of oak, mulberry, chestnut, cherry, juniper, and ash wood. Originally a costly product available to only the Italian upper classes, traditional balsamic vinegar is marked tradizionale or "DOC" to denote its protected designation of origin status, and is aged for 12 to 25 years. A cheaper non-DOC commercial form described as aceto balsamico di Modena (balsamic vinegar of Modena) became widely known and available around the world in the late 20th century, typically made with concentrated grape juice mixed with a strong vinegar, then coloured and slightly sweetened with caramel and sugar. Balsamic vinegar is made from a grape product. It contains no balsam, though was traditionally aged in balsam as one of the steps. A high acidity level is somewhat hidden by the sweetness of the other ingredients, making it mellow. In terms of its nutrition content, balsamic vinegar contains the carbohydrates of grape sugars (some 17% of total composition), making it some five times higher in caloric content than typical distilled or wine vinegar. Cane Vinegar made from sugarcane juice is traditional to and is most popular in the Philippines, in particular in the northern Ilocos Region (where it is called sukang Iloko or sukang basi). It ranges from dark yellow to golden brown in color, and has a mellow flavor, similar in some respects to rice vinegar, though with a somewhat "fresher" taste. Because it contains no residual sugar, it is no sweeter