Bourbon Barrel-Aged Adirondack Maple Syrup

Our Bourbon Barrel-Aged Maple Syrup was harvested at the Cornell University Uihlein Maple Research Forest in Lake Placid, New York then spent 3 months in freshly dumped Wild Turkey Barrels. The result is an Adirondack balance of maple sweetness, the deep oaky flavor of the barrel, and the vanilla and caramel of the bourbon. Perfect to pour over pancakes or waffles, over vanilla ice cream, or to enjoy by the spoonful.

Special thanks to Adam and the crew at Uihlein Sugaring House for their hospitality and professional syrup production (and packaging skills)!