How We Age It
Pure maple, oak barrels, and years of waiting.
It starts the traditional way: we tap our maples each spring, gather the sap, and boil it down into pure Canada Grade A syrup. That's where most producers stop. We're just getting started.
Our best syrup goes into oak barrels and rests — for two, five, or ten years. Slowly, the oak gives back vanilla, spice, and a gentle toast; the syrup deepens in colour and turns silkier on the tongue. Longer in the barrel means more complexity, which is why our 10-year is so rare and so prized. Nothing is added along the way — just maple, oak, and time.
Common questions
- What's the difference between the 2, 5, and 10 year?
- They're the same pure maple syrup at different stages of aging. The 2-year is rounder and approachable; the 5-year adds caramel, spice, and depth; the 10-year is our rarest — profoundly deep and almost port-like. Try the gift box to taste all three side by side.