The Petite Trio Maple Syrup by Crown Maple (Maple Syrup - 3 x 50 ml Glass Bottle) - Crown Maple

Maple Syrup Petite Trio by Crown Maple, 3 x 50 ml

This collection of organic maple syrup samples in a gift box is a true explosion of flavor and allows you to discover the versatility of our maple syrups in an elegant box. The Crown Maple gift set includes a bottle of Bourbon Barrel Aged Maple Syrup, a bottle of Madagascar Vanilla Infused Maple Syrup and a bottle of Amber Color Maple Syrup, each containing 50 ml (1.7 fl oz).

Bourbon Barrel Aged Maple Syrup: Intense aromas of bourbon, smoky oak, graham crackers, brown butter and creamy vanilla characterize the extraordinary, almost luxurious taste of Crown Maple Bourben Barrel Aged Maple Syrup. The basis is organically grown maple syrup, which matures in former bourbon barrels and absorbs the taste of the bourbon and wood. The syrup is then bottled in the ultra-modern sugarhouse in Dover Plains, New York.

Madagascar Vanilla Infused Maple Syrup: This maple syrup combines tempting floral aromas with the nutty notes of the dark color maple syrup. The result is a delicate, creamy flavor with buttery-sweet notes. It tastes particularly delicious as a glaze over desserts and fresh fruit.

Amber Color Maple Syrup: Intense in aroma and strong in taste, the Amber Color variant is reminiscent of gingerbread, roasted chestnuts and toffee, refined with a hint of cloves and nutmeg. In the mouth, the syrup leaves a lasting aroma of caramel, roasted nuts and a fine butter taste.

Crown Maple maple syrup is produced at Madava Farms, a 300-hectare site in the Hudson Valley in New York State. In 2007, Rob Turner, a former banker and founder of Crown Maple, purchased the site for himself and his wife for vacation purposes. It was only after the purchase that he learned of the existence of over 20,000 maple trees on the site and decided to start producing maple syrup. The first batch was produced in 2011 - today, Crown Maple maple syrup is considered the highest quality in the world.

Crown Maple produces its maple syrup using the principle of reverse osmosis, a special, patented process in which around 80% of the water is removed from the maple sap and impurities are filtered out. The multiple filtration processes produce a particularly pure and fine-tasting syrup, with each flavor having its own distinctive note. Crown Maple's "liquid gold" is used in numerous New York Michelin-starred restaurants to refine dishes and desserts.