We produce more rum barrel aged maple syrup than anyone else in the world.  Why?  Quality rum barrels are really hard to source.  A rum barrel is a reused whiskey barrel.  A lot of the oak extraction has already occurred and the flavors that are left in the rum barrel give a more delicate and mild flavor to the syrup.

We use a lighter color syrup (Grade A Amber Rich) to produce rum barrel aged maple syrup.  This is for people with a finer pallet that do not want the in-your-face-flavor of a strong maple and bourbon combination.

We use our American Oak rum barrels one time for every batch of this specialty maple syrup. Flavors from the toasted oak barrel are drawn into the rum over several months. That character remains inside barrel walls, absorbed into the charred oak. Our pure maple syrup is then aged for months in the barrels until the flavor is just right.