Bourbon Barrel Aged Maple Syrup from Crown Maple

Crown Maple maple syrup is produced at Madava Farms, a 300-acre site in the Hudson Valley of New York State. In 2007, Rob Turner, a former banker and founder of Crown Maple, purchased the site for himself and his wife for vacation purposes. It was only after the purchase that he found out about the existence of over 20,000 maple trees on the site and quickly decided to start producing maple syrup. The first batch was produced in 2011 - today Crown Maple maple syrup is considered the highest quality in the world.

Crown Maple produces its maple syrup using the principle of so-called reverse osmosis, a special, patented process in which around 80% of the water is removed from the maple sap and impurities are filtered out. The multiple filtration creates a particularly pure and fine-tasting syrup, with each flavor having its own, characteristic note. In numerous New York star restaurants, Crown Maple's “liquid gold” is used to refine dishes and desserts.

Intense aromas of bourbon, smoky oak, graham cracker, brown butter and creamy vanilla characterize the extraordinary, almost luxurious taste of Crown Maple Bourben Barrel Aged Maple Syrup. Base maple syrup, which matures in former bourbon barrels and absorbs the taste of the bourbon and wood. The syrup is then bottled into its elegant bottle at the state-of-the-art Sugarhouse in Dover Plains, New York.

The Bourbon Barrel Aged goes perfectly

• with coffee, black tea and hot chocolate
• about fruit, ice cream and cake
• for refining vinaigrettes, BBQ sauces, gravies and salsa
• for cocktails with bourbon