Aged maple syrup dripping with the toasted vanilla, honey and nut notes of smooth Kentucky bourbon. First comes the bourbon, aged in charred oak barrels. Once emptied, the barrels go off to the sugar shack to age grade A maple syrup for up to 8 months. All the smoky-sweet-warm characteristics lingering in the barrel walls are soaked up by the buttery syrup. Sure, it’s pancake-appropriate, but you know what else is appropriate? Doing a quick shot at the fridge door to fully appreciate its complexity.