Two things I hadn't heard of before: barrel-aging maple syrup, and flavoring maple syrup with liquor. At Chicago's The Palmer House, A Hilton Hotel, they're doing both of those things at the same time. Five-gallon barrels are filled with maple syrup and fortified with different liquors (Woodford Reserve Bourbon, Grand Marnier, Whistle Pig Rye Whiskey, Herradura Tequila, 16-year-old Single Malt Scotch whiskey and dark Haitian rum) and aged in the former rail passage that was used to bring in coal for the boilers. Images courtesy of The Palmer House, A Hilton Hotel I was confused as to the specifics so...
from Alcademics http://ift.tt/1MlrHYy
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