Pappy Barrel Aged Maple Syrup

Various expressions of Pappy Van Winkle are widely considered to be the best Bourbon in the world. They are also widely derided as overrated and overhyped, which naturally has the effect of making Pappy even more prized in an unintential, reverse-psychology sort of way. We’re kinda trapped in Pappy dominance with no real way out, is what I’m saying.

The cachet of Van Winkle has, of course, spread. Spent Pappy barrels are a prized commodity and are used to age everything from beer to, yes, maple syrup. What we have here is a collaboration between Pappy & Co and Ohio’s Bissel Maple Farm. It’s made with sap harvested in the Spring of 2016 and aged 6 months in Van Winkle 10 and 12 year old barrels (a previous batch was aged in Pappy 23 barrels – I’m guessing that’s the one that shows up on ridiculous Maple Syrup Walez lists that I’m sure actually exist because lol, this is the internets). It’s pricey, but is it worth the stretch?

Pure Maple Syrup Aged in Pappy Van Winkle Bourbon Barrels

Bourbon Barrel Aged Pure Maple Syrup Aged in Pappy Van Winkle Bourbon Barrels – Pours a very dark amber color. Smell has a very distinct bourbon note, moreso than any other Bourbon Barrel Aged syrup I’ve had (and, um, I’ve actually had a few different kinds), really interesting mix with the more typical maple syrup character. That bourbon note follows to the taste, again creating a distinct character from typical maple syrup and even other bourbon barrel-aged syrups. Bourbon flavor, but no real booze, which is, uh, a good thing. Overall, it’s pricey af, but really tasty!

Beer Nerd Musings: So obviously Pappy Van Winkle barrel aged beer is almost as ridiculously hyped as the bourbon itself. Sometimes with reason. Pappy Black Magick might vie for the title of best beer I’ve ever had. Other beers aged in Pappy barrels weren’t as successful, which speaks to the importance of other factors, I think (in that case, I don’t think the base beer was a good choice for barrel aging). Obviously maple syrup and beer also go together pretty well, and some of the most prized beers have been aged in maple syrup barrels that previously held bourbon (though not these Pappy syrup barrels, I don’t think). Bissel Maple Farm has specifically shown up as an element of Goose Island’s Proprietor’s Reserve Bourbon County line as well. I’ve actually not had the beers I’m referencing, but I’m most certainly on the lookout. My guess is that we’ll see more of these over time…

So yes, quite pricey, but I think it’s worth a shot at least once. Treat yo self. Pappy & Co. also make a bourbon infused hot sauce which we’ll hopefully cover next week, along with another beer/bourbon adjacent hot sauce, so stay tuned.

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