Antioxidant capacity of a number of balsamic vinegar (BV) and traditional balsamic (TBV) vinegars from the districts of Modena and Reggio Emilia (Italy) have been assessed using two chemical assays, the Briggs–Rauscher oscillating reaction method and the Trolox equivalent antioxidant capacity (TEAC) method. The total reducing power was also evaluated using the Folin–Ciocalteu reagent. The results show that the antioxidant parameters of TBV are significantly better than those of the BV, in agreement with the different manufacturing procedures and product ageing. A good correlation was found between the methods used. Suggestion for an approximate evaluation of ageing based on antioxidant parameters values is also given.