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 fine spirits like Rye Whiskey, Bourbon, Brandy, or Rum. The barrels come to us from local distilleries like Cactoctin Creek Distilling Company and A. Smith Bowman 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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