Barrel-aged maple whisky
Add 30 oz of your preferred Canadian whisky to a 1 L barrel.
Toss in 4 oz. of pure maple syrup and a pinch of sea salt, and age for a minimum of two weeks.
For your very own stash of Maple Irish Cream, you’ll need:
Combine all ingredients in a blender and puree on high speed for 30 seconds. Transfer mixture to an airtight container or glass bottle with a tight-fitting lid and store in the refrigerator for up to 2 months. Shake well before using.
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