Vodka Made From Maple Syrup

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I don’t think it will taste like pancakes, but a distiller in Vermont is using pure maple sap as his vodka mash rather than the normal grains such as corn, wheat or rye.

From VermontSpirits.com here:

Frozen nights and sunny days pump sap from the earth like a silent geyser. First run sap is boiled and sent directly to the fermenters. When the fermenters fill to capacity, the flowing sap is stored as syrup, later to be rehydrated with spring water, fermented and distilled. There is no other vodka like Gold. It is the “single- malt” of vodka, a pure expression of the valley where it is made.

But now I wonder if anyone will ever come up with a dandy “waffle martini.”

Slashfood did a review on this and they say:

The aroma is graceful and delicate, full of maple and hints of butter; with a nice warm alcohol base. The taste starts slightly sharp and peppery and then quickly has maple and buttery notes come through. These last a long time with a slight sweetness joining in. The body is full with an enjoyable oily-silkiness that slides along your tongue. It finishes with a cool-warm tongue and lip tingling.

Sounds tasty. I may have to try some.