Since you’re probably not buying a bottle of Pappy Van Winkle’s Family Reserve 23 Year any time soon — or ever, for that matter — this syrup aged in bourbon barrels may be the next best thing. At least, the next best thing on your breakfast table (after your Keyboard Waffle Iron).
The long and short of it: It’s exactly what you’d think. Fresh maple syrup from Ohio’s Bissell Maple Farm is aged for 6 months in Pappy Van Winkle 10 and 12-year-old barrels. It’s as simple as that. Or is it? (It is.) Everybody in the family enjoys pancakes covered in sweet syrup that tastes like vanilla and butter, while you appreciate the finer hints of oak in the country’s best bourbon. In the battle for the best way to get bourbon in your food, Jack Daniel’s BBQ sauce has been put on notice.