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Tim Burton, co-owner of Burton’s Maplewood Farms in Medora, Indiana, is a purveyor of Grade B maple syrup. Burton used to be in IT, but he moved out to the woods with his wife, where he’s now grown a fuzzy beard and schleps through snow to look at trees all winter.
He sells his tree nectar to good folks in his neck of the woods and chefs in the Chicago area. And last year, two Chicago-area chefs, Stephanie Izard and Paul Kahan, partnered with Burton to create boozie, aged syrups.
Burton filled rum, brandy and bourbon barrels with hot maple syrup and let them linger and soak for one year. Then he topped the syrup with the same kind of elixir as the barrels it soaked in. And now you can buy 12 ounces for just $35 (that’s the only part of that hurts.)
Tasting Table favors the brandy-infused concoction. I favor any chef who will throw down $35 for a bottle of that syrup and create a whole line of desserts, drinks or anything for that matter.
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Just run it as a special until it’s gone. Anyone? Imagine bananas fosters with the rum-infused maple syrup. Or just simple sweet juicy Texas peaches, grilled and drizzled with brandy syrup. Let us know when it’s ready.
