Celebrating their 25th year of syrup making, Tapped Out Small-Batch Maple Syrup is truly something special and unlike the rest. A true Canadian product, produced the old fashioned way or really how it should be.
From Egbert, Ontario Graeme Foers has been making maple syrup since the age of 5. Every year the forest is asked for permission to make maple syrup, this is something that Graeme was taught by his mom to do at the age of 5 and he continues to do, year after year.
The maple syrup is cooked in the woods, in flat pans over open fires that Graeme keeps burning all night long. Sap is continuously added to the pans until there is a natural break in the sap flow. This cooking process creates individual batches and unique flavours.
Each glass bottle is 200ml
Batch Tasting Notes - Each batch has it's own unique taste and smell (just like a bottle of fine wine)
Batch No. 1 - Amber Maple Syrup Toffee on the nose. Very smooth maple flavour with hints of vanilla and a touch of smoke.
Batch No. 3 - Amber Maple Syrup Burnt marshmallow on the nose. Smokey right off the start. Slight hint of liquorice, transitioning to a very long smooth maple finish.
Batch No. 5 - Dark Maple Syrup Nose of Creme Brûlée. Strong dark syrup tones with toffee leading to molasses, finishing with caramel. A very smooth syrup.
Batch No. 7 - Very Dark Maple Syrup A warm smokey molasses nose. Hint of molasses off the start leading to a smokey spicy cardamom and coffee finish.