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Want to know what we like on our pancakes? This. Ancient maple groves meet micro-distillery bourbon barrels — syrup and bourbon at their best. Medium amber grade maple syrup from heritage sugar shacks in the ancient maple orchards of Québec is matured in Tuthilltown charred American oak barrels, with just a hint of raw Tuthilltown bourbon. The resulting syrup? A distinct bourbon, maple and oak flavor.
Tuthilltown, New York's first whiskey distillery since the age of Prohibition, uses locally sourced heirloom corn, apples and grains.