In the beautiful farm country of Upstate New York, sugarmakers Michael and Debra Kenny are the custodians of 180 sugar maples which they tap to make their pure maple syrup on site. It’s seriously good. But it becomes even more delicious after they’ve aged their syrup for three months inside our used bourbon barrels. Try it on ribs, in a vinaigrette, mixed in an Old-Fashioned or, of course, on pancakes.