Vinegar comes from the french words vin and aigre, which means "sour wine". The most basic formula is white wine that was fermented until the highest amount of acetic acid and water are left over. The evolution of vinegar has gone beyond white wine and even the process has become more complex.
The differences in vinegar come from the source material, the geographic region and the fermentation process. In the case of balsamic vinegar even the duration and type of storage container (types of wood barrels). The fermentation process can be fast or slow like in the case of extremely expensive balsamic vinegar with 25 years of age.
There are 6 main categories, resulting from the base material: fruit vinegar, palm vinegar, balsamic vinegar, cane vinegar, grain vinegar and spirit based vinegar. Within these types we distinguish between the different processing methods.