Pappy Van Winkle started out as a fresh-out-of-college salesman for the W L Weller Company, and traveled the Midwest by horse and buggy. It didn’t take long for Pappy to build his own company and legacy–he came to be known for the highest quality and best bourbon, thanks mainly to his commitment to outshining the competition; his philosophy was: “We make fine bourbon at a profit if we can, at a loss if we must, but always fine bourbon.”
To say they turn a profit these days is an understatement. The very few bottles they release each year retail for over AU $2,000, without breaking a sweat. That’s if you can find one.
His great granddaughters have taken that now-legendary philosophy, and applied it to North America’s favourite breakfast accoutrement: maple syrup. Working with Bissel Maple Farm, Pappy Van Winkle has created a syrup that has a flavorful blend of vanilla, butter, oak, and bourbon for you to pour on your favorite breakfast or cook in your signature dish, or serve with a cocktail. The syrup is aged in Pappy Van Winkle’s Family Reserve 23-year bourbon barrels, which enhances the flavor profile, making it richer and fuller. The current batch is made from sap harvested in 2015 and aged six months.
This syrup definitely lives up to the mantra of being the best by only using the best.