Maple syrup is now a staple in most Canadian homes. It was shared and gifted by First Nation Peoples with early settlers, and has continued to be a gift from this land.
We are seeing more variations: flavoured, aged in whisky barrels, and now COFFEE INFUSED.
It elevates this elixir to another level. You taste the rich maple sweetness, blended with a tone of oaky, whisky-ness, and then a fabulous smoky finish.
You can use it to drizzle on french toast, add to a dressing for roast vegetables, and flavour a whisky cocktail.