Made in the woods and completely by hand, Tapped Out is the world's best maple syrup.
In the spring, when the temperature above freezing temperature during the day, and below it at night, sap starts to flow within the maple trees. Using traditional spiles and buckets, Graeme only takes what the tree is willing to give, never using vacuum lines in the collection process.
The best maple is made from the freshest sap, and this sap is held for no more than 24 hours before is it collected by hand and brought to boil in small batches outside over an open fire.
After reducing and filtering multiple times, this gorgeous syrup is bottled between 68-75% sugar content - much higher than conventional and Vermont syrup - yielding an immensely flavourful syrup. Then the syrup is aged in bourbon barrels for 6 months to impart a rich, woodsy flavour. Each batch and each barrel has its own unique colour and flavour, with no two batches ever the same.
Maker: Tapped Out by Graeme Foers
Origin: Egbert, ON
Description:
- Barrel #1: light bourbon flavour, notes of vanilla, creme brûlée, and caramel.
- Barrel #2: strongest bourbon flavour of the 3, this barrel was filled with amber spring harvest syrup, and has darkened to a lovely amber over time.
- Barrel #3: very dark maple notes with strong bourbon flavours. perfect for dark maple lovers.
