When Pappy’s decided to create their own maple syrup, they wanted to find a partner that shared their love of hand-crafted, high-quality products. They found a perfect match in Bissel Maple Farm. The result is a perfect marriage of craftsmanship and flavor.
This not simply adding a bourbon to a batch of maple syrup, stirring and bottling. There are a lot of moving parts here.
To provide the maximum flavor, the bourbon barrels are picked up immediately after they are emptied at the distillery. These rare barrels don’t wait in a warehouse for weeks before being filled with maple syrup. They are emptied and loaded onto a box truck, then driven 7 hours to the farm to begin the process.
Each bottle is triple barrel aged. It takes three barrels to make a single barrel of maple syrup to capture the oak flavor in the Pappy’s Maple syrup. No one else does this. I think it is because it is really hard work!
Pappy’s is Kosher Cert from Ohio-K and 3rd Party Audit from Merieux are unique to Pappy’s Maple syrup, and also gluten, nut and dairy-free.
Together, they’ve made a one-of-a-kind syrup bursting with flavors of vanilla, butter, oak and, of course, bourbon. Aged in Pappy Van Winkle bourbon barrels, use it in your favorite recipes, as a finishing syrup or even in your favorite cocktails. Just be sure to save a little for those Sunday morning pancakes.
We love our Bourbon Barrel-Aged Pure Maple Syrup and we know our customers do too. But when a critically acclaimed award-winning Chef like Tyler Florence claims “this is the best maple syrup I’ve tasted in a long time,” it sure does help.
Check out this video of Chef Tyler Florence as he reviews our Barrel-Aged Maple Syrup along with a few of our other barrel-aged pantry items on his show “Wolf It Down.”