Strong bourbon tones off the top with vanilla popping through leading to a smooth lingering amaretto like finish.
Since the age of five, Graeme has been making maple syrup in the very same forest that the Tapped Out Small Batch is created in today. Cooked in the woods over an open fire, there is nothing easy in this cooking process. This is part of what makes the flavours of the Tapped Out Small Batch so unique.
Every drop of sap that goes into the making of the Tapped Out Small Batch is hand-collected. Rather than collecting sap through vacuum lines and forcing it through a reverse osmosis system, Graeme believes that this way of collecting pure sap by hand helps create a better tasting maple syrup. Filled with soot and ash, Graeme filters each batch a minimum of four times so what is left is the smoothest possible maple syrup. Every batch of Tapped Out Small Batch is cooked to a minimum of 68 brix (% sugar), some batches have been known to reach up to 75 brix. This results in more concentrated flavours and a much thicker product.
