Maple is preferred as a sugar source for several ingredients lacking enough for yeast to eat. Every once in a while a batch is exceptional highlighting the magical maple characteristics and is worthy to stand alone.
Maple is provided by our friends at Deep Mountain Maple who also love small batches and making things the longer and harder way by boiling the thin (like water), slightly sweet sap of the sugar maple tree in large, shallow pans over a very hot fire. The sap is boiled until most of the water in the sap has been evaporated, and it is concentrated, or “reduced,” to syrup. As much as 40-45 gallons of sap are needed to produce one gallon of syrup!
A flavor profile of maple minus the sweetness but as a result of the higher brix you have a bolder more acidic vinegar.
Fun facts... the maple forest is a sugarbush; the place where maple syrup is made is a sugarhouse; and the person who engages in these activities is a sugarmaker.
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