What you have here is a somewhat adult twist on a breakfast staple.

We take Grade ‘A’ Medium Pennsylvania maple syrup and carefully age it in a barrel recently used to age Rye whiskey. The barrels come to us from Cactoctin Creek Distilling Company in northern Virginia. A taste of Langdon Wood Barrel-Aged Maple Syrup starts off with the expected sweetness and maple flavor, but then that sugar flavor drops off and the warm, dry feeling of a good rye whiskey comes in.


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