Barrel Aged Offerings

In making our Signature Barrel Aged Bourbon Based Vanilla Extract, Madagascar vanilla beans and Heaven Hill Bourbon are added to an oak barrel  to soak for about 11-14 months. At that time, the now Bourbon Vanilla Extract is ready to bottle in our amber bottles. 

The same process is used for the flavored extracts that is used in making of the vanilla extract. The main difference is the use of a smaller barrel and soak time for some will be a little shorter. We have used coffee, cacao nibs, mint leaves, almonds, maple and Ceylon cinnamon to make a few of our outstanding extracts. While these are excellent for baking, they are also great for coffees, teas and cocktails!

We use the very same barrel that we have aged our Bourbon vanilla extract in to age our Vermont maple syrup. It’s amazing how the Oak hold on to all of that flavor and goodness to help with the barrel aging flavor of the Vermont Maple Syrup and even when we age the local honey!

After bottling the maple syrup, local honey from Fruitwood Orchards in Monroeville, NJ goes into that same barrel! The complexity in flavor profiles is amazing and truly unique!

When we are finished using the vanilla beans for making or signature barrel aged items, we take those beans to make different vanilla sugars. The beans are split, scraped and added to a container of organic turbinado sugar to sit for a few months. During that time, the sugar is mixed and the beans are scraped again. When the time comes, the sugar is jared, beans and all. This makes a great finishing sugar for desserts, coffee, tea and craft cocktails.