Sunny Springs High-Rye Bourbon Barrel Aged Maple Syrup 375 ml bottle
Clean and warm bourbon flavor with a spicy high-rye kick.
- Item # 22120921
- Qty Available 90
This listing is for one 375 ml bottle of my family's limited edition, High Rye, Bourbon Barrel aged maple syrup, beautifully packaged in high quality, heavy glass containers. Hand-crafted from 100% pure New York State Grade A amber maple syrup, drawn from our special Reserve Stock and aged in a genuine West Fork distillery High-Rye Bourbon barrel. Our maple syrup is all-natural with nothing added. It is 100% organic, non-GMO, gluten-free, with a rich and unique maple flavor. You will receive one 375 ml bottle, the same as the one in the picture. Ships via USPS Priority Shipping.
Bourbon is pretty straightforward; It must be distilled from at least 51 percent corn. The remaining percentage is a mixture of grains including barley, wheat, or rye. Exact recipes and techniques are tightly held secrets by master distillers. But a High-Rye Bourbon will have (around) 20 percent rye in the recipe. The added rye gives high-rye bourbon a nice spicy kick which complements the sweetness of the corn, without a full-on peppery zing. And that is the flavor imparted to our maple syrup when it hits the inside of the barrel at 200˚ F. The aroma is rich and provocative. It's a slightly different flavor than our traditional Bourbon Maple Syrup and definitely makes you raise an eyebrow.
At the very beginning of this past sugaring season, we set aside 15 gallons of our Reserve Stock maple syrup specifically for bourbon barrel aging. The remainder of the first sap run was bottled for our limited Reserve Stock and has already sold out. So this is truly a special limited edition product. After cooking non-stop for 50+ hours this batch was drawn from the pan only a breath away from becoming maple syrup. We ran it through the filter press directly into a fresh dumped West Fork distillery High-Rye Bourbon barrel at 200˚ F. The barrel was sealed and stored in the sugar house for 4 months before opening for a taste on Aug 18th. It's amazing! Our Reserve Stock was the perfect choice for this batch and balanced perfectly with flavors from the natural oak barrel and smooth bourbon extracted by heat-packing and aging.
There was a severe shortage of glass for bottling this season. We could have bottled in a lesser quality container but chose to wait until finding the proper bottle. A small amount of stock finally appeared at a warehouse in Philidelphia and we snatched it up. These are traditional moonshine bottles and they're a perfect fit. We've also added a larger 750 ml bottle to the lineup as well. Please click through the links below and have a look at our premium maple products.
About Bourbon Barrel Aging
Real syrup isn't just for pancakes. Pure maple syrup couples well with many different flavors, and the best marriage is quality bourbon whiskey. When blended correctly the flavors complement each other and emerge as the perfect combination. Bourbon Maple syrup takes a bit of time to properly barrel age. From sourcing a fresh barrel to hot-packing and proper storage; it's a lot of work. But the final result is a wonderful golden-amber delicacy.
Most producers choose to create their bourbon maple product at the end of the sugaring season with dark Grade B, late-season, or leftover maple syrup. This doesn't make any sense to us. Why do all the hard work only to produce an inferior product? We believe bourbon barrel maple syrup starts with a quality maple product. So we went with our best Reserve Stock early maple syrup and improved it. The result is nothing short of amazing and we've tasted enough bourbon barrel syrups to know ours is the best. Next is sourcing a quality bourbon barrel. Although larger producers won't agree, there's a lot more to producing bourbon maple syrup than simply dumping hot syrup into a wooden barrel. NY state, like most other places in the maple belt, has strict guidelines for sugaring and what can and can't be done to cottage industry maple syrup. Options are very limited here and we can't give away trade secrets but freshness is the biggest factor and size definitely matters. After maple production and barrel selection comes hot packing. This is where everything can go wrong. A huge thank you to the old-timers that've taught us the proper technique from start to finish but a bit of math, chemistry, and instinct come together now. It's difficult to describe but just before sap turns into syrup; only a breath away, you draw, filter, and hot-pack your wooden barrels. We constantly monitor temperatures and our syrup is hitting the inside of the barrel at 200˚F. Keeping temperatures high when filling can be challenging but very important as most robust flavors of bourbon maple syrup is drawn from deep within the wooden staves, not the syrup. The high temps release that flavor and immediately infuse the maple syrup. Proper storage and time do the rest. We found that steady temperatures impart more flavors than extreme temperatures and subtle notes of vanilla, caramel, and oak-barrel aging are really highlighted. After some time (another trade secret) the family gathers and cracks the barrel open for a taste. Wow! The rich aroma is immediate and forces your eyes to close and a smile across your face. A dip-cup is inserted deep into the barrel and pure, barrel-aged bourbon maple syrup comes out. Shot cups are filled all around and there's nothing but satisfied grins. Another trade secret kicks in at this point and the bourbon maple syrup is heated for a second filtering and final bottling. It's the perfect summer product. Cheers! :)
We are often asked, "Is there alcohol in your bourbon maple syrup?". While we never add alcohol into our product, the aging process naturally pulls flavors and trace amounts of alcohol from the wooden staves and into the maple syrup. It can't be helped. When crafting our product we are going for flavor and not alcohol content. But at the end of the day there may be the tiniest amount of alcohol leftover totaling less than 1%.
How to use Bourbon Barrel Aged Maple Syrup
Of course pancakes, waffles, and French toast immediately come to mind. And our favorite use is ice cream topping. But you're only limited by your imagination. Here are some uses that we've tried and suggestions from other family and friends:
- Drizzle over fresh fruit
- Mixed with oatmeal (this is a close second for me)
- Grilled pineapple or caramelized carrots and other vegetables
- Cocktails (Old-fashioned anyone?)
- Sugar replacement
- Barbecue glaze
- Vinaigrettes & dressings
- Pan-fried freshwater fish or tuna steak
- Candied bacon
- Glaze, pork is best
Please refrigerate your maple syrup once the container has been opened.
About our special Reserved Stock maple syrup
This syrup is a specially reserved batch and produced from the early season sap runs from a special grouping of ancient sugar maple trees on my family's property. The first-run sap from these special trees is hand-collected, cold-stored, and boiled separately from all other sap collected from our property. The first-run batch has a bit lighter color, rich flavor, and a distinctive caramel undertone. It's delicious! We do not separate any other sap except the first run so this batch is truly reserved. Due to the extra work involved, the cost for this batch is a little more than our traditional maple syrup but it's worth it. Our traditional stock of maple syrup is available now.
About Sunny Springs Maple
In addition to growing fig trees in NYC, my family produces 20-25 gallons of maple syrup annually from our 100+ acre property located on the top of Franklin Mountain in beautiful Oneonta, NY. More affectionately known as Sunny Springs Maple Farm. Each year in late winter we hand-tap, collect, and process 800 - 1000 gallons of sap from naturally occurring maple trees located deep in our woods. Our primary sap producers are several rows of massive sugar maples on a gentle east-facing slope. These old trees line several ancient rock walls which criss-cross a small portion of the property. This 'Sugar Bush' sits just below a 10-acre stand of red pine trees, and the ground just above the pine trees is peppered with artisanal springs. It's no mistake these trees were left untouched for generations as pure spring water rises from deep within the earth, spills over through the pine floor, and feeds these deep woods maple trees. The taste of syrup produced from the sap of these trees alone is outstanding. But we collect and blend sap from a variety of old-growth maple species and you can really taste the difference in the syrup. Our sap is hand collected and filtered, then boiled in our sugar shack over a wood-fired stove. Once the sap has boiled enough to concentrate the natural sugars we draw, finish, and bottle the syrup in a controlled environment. The almost-finished syrup is slowly brought back to boiling and tested for density and sugar content. When the proper consistency is achieved, the hot syrup is pushed through a hand-operated filter press and into a temperature-controlled canner where it is packaged in tamper-resistant bottles, between 190F - 200F.
A typical evening of finishing and bottling will usually net around 5 gallons of maple syrup for us. That's a far cry from the amount of syrup the large producers pump out in a day. The large maple syrup producers probably spill more syrup in a day that would take my family all week to produce. I think that's what sets the small-batch maple syrup producer apart from the larger producers. The maple syrup industry is highly regulated and a lighter colored syrup has become the standard for higher profits. Large producers mechanically collect or buy thousands of gallons of sap daily from places they are not familiar with. More sap = more profit. Their sap is fed into truck-sized reverse-osmosis machines then finished on automated filtering and canning machines. So the difference in the color and taste of the syrup is immediately apparent. Small producers will typically have a darker syrup, even in the early part of the season, while large producers will boast a lighter-colored product. And my opinion is they've lost the delicious hearty taste. By standardizing the industry, the maple syrup from a large producer in Vermont tastes the same as a large producer in Wisconsin. It's just blah. Pure, natural maple syrup is supposed to have color and a rich maple flavor. It's supposed to be unique to the region and producer. Real maple syrup should have the taste of sunshine, rain, and woods rich with life. From the woods-grown trees to the outdoor cooking and handling of the sap, to the hand finishing and bottling. Side by side I'd take a small producers' maple syrup over any of the larger producers any day of the week.
My family will typically process 4 or 5 batches of syrup annually. Everyone pitches in and we usually finish packaging and cleaning in the late evening. But that's when we get to enjoy the fruits of our labor. Our tradition is a dessert of vanilla ice cream on a fresh maple leaf waffle, covered with hot maple syrup. It's delicious! The kids love it and really gives them something to look forward to.
Shipping and Combined Shipping
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We never 'pass the savings' of expensive shipping charges to the customer and always ship as economically as possible. Sometimes this becomes a juggling act between cost-of-goods vs. cost-of-container vs. shipment size vs. shipping cost vs. margins. With combined shipping, it's all in the packing and we'll always find the most inexpensive shipping method available. But there are times when it's impossible to ship economically and we'll always let you know before paying. The shipping for all items sold by NYCfigs will combine automatically with all other items purchased from NYCfigs. Items that ship free can't be discounted. In the rare instance of excess shipping charges, NYCfigs will refund after the invoice is paid. This ensures your items are received in a timely manner.