Sustainably and artisanally produced, this boutique 100% pure Vermont maple syrup is aged in Kentucky bourbon barrels and delivered in a ceramic growler. A hint of bourbon and rye, notes of butterscotch, toasted oak and vanilla bean on the finish. Long before Pilgrims landed at Plymouth Rock, Native American Indians tapped maple trees to collect sap to add carbohydrates to their diet during the particularly cold New England winter months. Folklore suggests that Indians boiled venison in maple syrup to feed tribal chiefs. Known for centuries to be a nutritionally dense naturally occurring sweetener, maple syrup history has played an important role in the U.S. economy. During the American Civil War, cane sugar and molasses were scarce and produced by Southern slaves. Northern abolitionists and yankees unable to give up sweets, chose maple sugar as their sweetener of choice. During World War II, Americans stretched their sugar rations by sweetening foods with maple syrup. Today, the United States produces 30% of the world's maple syrup and contributes millions of dollars to the economy. Abundantly full of naturally occurring minerals such as calcium, potassium, zinc and magnesium--similar to broccoli and bananas, maple syrup is also rich in beneficial antioxidants. To boot, zinc, essential for optimal immune system function and a powerful tool in lowering white blood cell counts, pure maple syrup is a source of vitamins including niacin, B5, B2, folic acid, and B6.
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