It was a late night at the sugar house last night. We didn’t finish until nearly midnight. Not like the old days when boiling went on all night but long for present day sugaring. The reason things went on so long is that the sap kept on running and running all day. The temps hit the low 40’s and the sun came out here and there. So, we finished up the night with nearly 60 gallons of syrup from nearly 3000 gallons of sap.
The fun part of the night was our new project – Bourbon Barrel Aged Syrup! Our friend, Tim, suggested it and was able to acquire a barrel. These are a hot commodity, you need to have a contact in order to get them. It’s especially hard to get the good ones from distilleries like Woodford Reserve. We filled it up with hot syrup right from the evaporator and over the next 4 months it gets infused with the flavor from the bourbon/ barrel. It’s a specialty item that commands a premium price so it will help keep our operation in the black. (The bulk price for syrup is set by Quebec and with the exchange rate it’s at a low level, historically.)
This morning I went to check things out and there was a half teaspoon of syrup on the floor that had “weeped” from the barrel. I dipped my finger in it and it tasted fabulous! I was initially sceptical that very much bourbon flavor would make it into the syrup but now I’m convinced. I guess it makes sense given the amount of time the bourbon was in the barrel.
Now we have 4 months to brainstorm ideas for labels, bottle shape (12 oz size) and develop our “story” to print on the back. Maybe I’ll post concepts in a future entry. Any ideas out there readers?