This is the first time I’ve sold out of syrup except for bourbon barrel aged maple syrup in about 15 years. That’s because of mainly 2 issues. One barrel I started to pack was found to be too thin. I then boiled it some more to thicken it and once the density was right, it had gotten too dark. The longer syrup is boiled or the more times it’s heated it gets darker. Because I sell very little very dark maple syrup, I pumped it into a recently emptied bourbon barrel. That batch will be ready about June or July 2025 It’s being aged in 30 gal barrels which take about 9 months to be ready. When I needed the barrels 30’s were the smallest the distillary had that were recently emptied. They used to do lots of 15’s and 20’s but as their business keeps growing they now do very few smaller batches than 30 gal.
The second reason is because the temperatures have been too cold to get sap. For the season to begin, the trees need warm days and cold nights. Because the temps have been very cold, even a few warm days won’t thaw the trees. In 2025 by now the season had started, at this time looking at the forecast it will likely be a long time, certainly 3 or more weeks. The typical start for my location was usually mid Feb to early March. The latest it ever started since I began making syrup commercially in 2003 was March 28. It all depends on mother nature.
While some sap can flow earlier most old timers say it won’t really flow much until a bare ring forms around the base of the trees. Right now , even though we don’t have very much snow, most areas in the woods are about 10-16″, there are no bare spots arond the bases of the trees yet.
Watch here, I’ll post when the season starts.
Well, that is great news for you (selling out), bad news for us!
We love the dark syrup and cannot wait until you get more in stock. And we will have to try a bottle of the bourbon syrup when it becomes available.
I have the bourbon barrel aged (BB) syrup now and won’t likely sell out of it.
The BB syrup is rarely used like the dark syrup is, it’s most often used to baste meat, flavor coffee, add on fresh cut up fruit, when smoking meat or making jerky.
Because I had already made enough BB syrup and then found it necessary to put 2 more barrels full into BB syrup over the last year my supply of it is very good, fortunately it is my top selling product.
Dave
Paul, When the season is back in progress and you place an order, remind me and I’ll put a complementary 100 ML bottle (3.38 fl oz) of the BB syrup in with your order. you will like it I’m sure. Because of alcohol laws I had to get it tested to show I wasn’t selling alcohol, it came back at 0.7% which made it legal to sell without a license. I get it that low by my process. As I pump it out of a bourbon barrel, it goes into a 2’x6′ propane finisher. I then heat it to 190-200F, close the loose fitting cover and let it set for a day. I then heat it again to 190-195 , pump it thru my filter press and into my water jacketed bottler where it stays overnight at 185 +/- 2 degrees F. Then it is bottled. labeled and priced. All of these heatings boil off most alcohol. If it had more than 2% i’d need a license to sell it.
I first started making it about 8-10 years GO. aT THAT POINT i MADE A 5 GAL BARREL AND 2 10 GAL barrels, once I bottled the 5 gal barrel it proved to be a hit. The 5 gal barrel was ready in 3 months, while a 10 takes about 5 months. I then filled a 15 gal bbl which takes 6-7 months to get the best taste, a purfect balance between maple and bourbon flavor. I then progressed to 20 gal barrels and now 30 ‘s As the barrl gets larger the time required also gets longer because there is more syrup per surface area with the bourbon in the char in the barrel. The only local distillary has also gotten much more successful, they never make 5, 10 or 15 gal batches anymore and seldom make a 20 or 25 gal batch, thus I can now only get 30 gal or larger. I haven’t tried a larger size and don’t really want to unless forced to because of a shortage of 30’s, it would take over a year to age, and I’m now 78. I’m not sure how much longer I’ll be able to continue making this or even the regular table syrups. I’d like to think I can get another 5-7 years, but the Lord has to agree, He’s in charge!
Thank you Dave, the regulations are crazy.
I hope that you get more years than that!!! You make the best syrup, and have been great to ‘visit’ with over the years as well.
May God continue to bless and protect you and yours.
Paul