Maple syrup, bourbon, and rum are three of the most delicious liquids found in the Americas. But Americans know there’s always a way to make something delicious even more so (hello, chocolate-dipped potato chips). When environmental advocates Eric and Laura Sorkin moved from our nation’s capital to Vermont to become organic farmers, they began tinkering with syrup from the sugar maples behind their house. Pouring it into barrels used for aging bourbon and rum and letting flavors mingle for a few months turned out to be a capital idea.
Laura’s degree from the French Culinary Institute came in handy as she developed recipes using their syrups for desserts, cocktails, and savory dishes (there's a link to a couple of them below). And the couple’s concern for the environment led them to become one of the first maple operations to be certified as bird-friendly by the National Audubon Society. (Conventional maple syrup farming often harms the natural habitat.)
