Yeah, it's expensive, and what do you really need an expensive vinegar for? Well, that cheap stuff was made in about 12 hours, and this took years. Really good balsamic, the kind you want, is actually wine that was allowed to ferment into vinegar. This is a taste explosion. I'd suggest not using this for a simple vinaigrette (in which the cheap stuff is okay) and saving it for olive oil and vinegar mixes.