Description: Once the Maple Syrup was completely emptied from the Wood’s Vermont Syrup Company barrels, they were then filled with Templeton Straight Rye Whiskey to mature and age for an additional 2 month period. Over this time, the sweet Maple Syrup notes that have soaked into the wood staves influenced the spicier tones of the Rye Whiskey, resulting in new, elegant notes of dark chocolate complimented by the additional time in Maple Syrup barrels.
