They’ve taken those old maple-syrup barrels from the Langdon Wood maple syrup that they sell in their tasting room, and they re-filled them with whisky. The result is not cloying or sweet, but a smooth maple flavor that blends perfectly into the whisky, and a maple finish that goes on, and on, and on, and on. (59.8% ABV, whisky distilled from 100% rye.
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