A good friend of ours connected us with a small family maple farmer in upstate New York. Once he agreed to the idea (he’d never done this before), we sent him our first, freshly emptied, bourbon barrel. He filled the barrel with dark robust maple syrup. We then aged the syrup for just over 8 months until we got a call saying “it’s ready!!”. We bottled as soon as we could and couldn’t be happier with the result – it’s really fantastic.

 

Try it on vanilla ice cream, chicken and waffles, in a cocktail as a replacement for simple syrup…let your imagination run wild!