Runamok Maple Pecan Wood Smoked Maple Syrup - Authentic & Real Vermont Maple Syrup | Strong Flavor | Great for BBQ, Broiled Salmon, Vinaigrettes & Cocktails | 8.45 Fl Oz (250mL)
Maintaining a productive sugarbush requires a lot of hands-on, manual labor. The process starts in mid-winter when the trees are tapped by drilling a small hole in the trunk of a sugar or red maple and inserting a spout. When spring finally arrives and the temperature rises above freezing during the day, the sap starts to run. It comes out as a slow drip from the tap and flows into tubing that is connected to a network which runs throughout the forest, ending in huge tanks. The entire network is on a vacuum system to keep the sap flowing. Each year is a guessing game as to how long the sap will run. It may go on and off for ten weeks or it could run for just a few days before the weather warms up too much and the season comes to an abrupt end.
Pecan Wood Smoked
Through a proprietary method, we have developed a smoked maple syrup that will deliver both sugar and smoke to any dish or cocktail. Not a good choice for pancakes, this syrup is great drizzled over dishes such as chili, BBQ or glazed root vegetables. Add it to a cocktail in place of simple syrup and you have background notes of smoke and caramel.
The boiling process
Once the sap comes into the sugarhouse, it is concentrated through a reverse osmosis machine and boiled down to syrup. The boiling process is intense and the hours are long. When there are roughly six weeks to make a year’s worth of product, there is no stopping and starting mid-run to catch some sleep. It’s an art in endurance and on-the-job problem-solving. Once the syrup has reached the proper concentration, it is filtered and stored in barrels.
The Sugarhouse
Once the barrel-aging and infusions are complete, it's time to bottle the final product. Our team in northern Vermont bottles and labels each product, with a keen eye for quality on every product that leaves the building. Our passion for producing the highest quality products spans from the sap and syrup to the final packaged good leaving the facility.
Runamok Maple Pecan Wood Smoked Maple Syrup - Authentic & Real Vermont Maple Syrup | Strong Flavor | Great for BBQ, Broiled Salmon, Vinaigrettes & Cocktails | 8.45 Fl Oz (250mL)
Runamok Maple Pecan Wood Smoked Maple Syrup - Authentic & Real Vermont Maple Syrup | Strong Flavor | Great for BBQ, Broiled Salmon, Vinaigrettes & Cocktails | 8.45 Fl Oz (250mL)
Maintaining a productive sugarbush requires a lot of hands-on, manual labor. The process starts in mid-winter when the trees are tapped by drilling a small hole in the trunk of a sugar or red maple and inserting a spout. When spring finally arrives and the temperature rises above freezing during the day, the sap starts to run. It comes out as a slow drip from the tap and flows into tubing that is connected to a network which runs throughout the forest, ending in huge tanks. The entire network is on a vacuum system to keep the sap flowing. Each year is a guessing game as to how long the sap will run. It may go on and off for ten weeks or it could run for just a few days before the weather warms up too much and the season comes to an abrupt end.
Pecan Wood Smoked
Through a proprietary method, we have developed a smoked maple syrup that will deliver both sugar and smoke to any dish or cocktail. Not a good choice for pancakes, this syrup is great drizzled over dishes such as chili, BBQ or glazed root vegetables. Add it to a cocktail in place of simple syrup and you have background notes of smoke and caramel.
The boiling process
Once the sap comes into the sugarhouse, it is concentrated through a reverse osmosis machine and boiled down to syrup. The boiling process is intense and the hours are long. When there are roughly six weeks to make a year’s worth of product, there is no stopping and starting mid-run to catch some sleep. It’s an art in endurance and on-the-job problem-solving. Once the syrup has reached the proper concentration, it is filtered and stored in barrels.
The Sugarhouse
Once the barrel-aging and infusions are complete, it's time to bottle the final product. Our team in northern Vermont bottles and labels each product, with a keen eye for quality on every product that leaves the building. Our passion for producing the highest quality products spans from the sap and syrup to the final packaged good leaving the facility.
Shipping Notices:
1 Contraband and limited items:
Clgarette,Alcohol,Contraband ?Do not accept
Liquid,cream or cosmetics items are quantity limited in shopping agent service
Chinese medicine is limited to ship by Chinese exporting goods.
2 Limitation for different shipping methods:
3 Yoybuy Product's Label:
Sensitive Product(SEN)
Product With battery
Cream
Powder
Dangerous Products
4 Volume weight Requested:
volume weight=length*height*Width/5000
one side must be less than 120cm,otherwise there is additional fee;250cm products can not be accept;
Any side must be less than 60cm,otherwise you will be charged the greater one between real weight and volume weight,more than 120cm will be not accepted.