We've just gotten in an extremely limited supply of syrup from Bissel Maple Farm. The syrup has been aged in Pappy Van Winkle bourbon barrels and will knock your proverbial socks off with its flavor.
I've partnered, once again, with the great granddaughters of Pappy Van Winkle, himself, to bring this maple syrup into the Collection. Pappy taught his family that to make the best, you use the best. That's why they grew up using real maple syrup on (and in) their favorite dishes.
When the girls decided to make our own, they wanted to find a partner that shared our love of hand-crafted, high quality products. They found a perfect match in Bissel Maple Farm. The result is a perfect marriage of craftsmanship and flavor.
Together, they've made a one-of-a-kind syrup bursting with flavors of vanilla, butter, oak and, of course, bourbon. Aged in Pappy Van Winkle bourbon barrels, use it in your favorite recipes, as a finishing syrup or even in your favorite cocktails. Just be sure to save a little for those Sunday morning pancakes.
Never thought I wouldd get the remotest whiff of Pappy Van Winkle in my lifetime, but here it is flavoring this maple syrup. Multilayered complexity on my pancakes and bacon. Extraordinary!
I finally made challah french toast this weekend, just like my friend in my head, Ina Garten makes it. I added the orange zest, vanilla, the half & half, a pinch of salt etc as directed. But this time I made a small change to her recipe. I purposely left out the honey because I didn't want to over saturated any sweetness that may take away from this bourbon aged syrup. If you know me, I don't like things too sweet or wet. Hmm. Well trust me, this wetness of maple syrup was delightful to compliment my French toast. Must I say more. Thanks Pappy