At the Red Mill Maple syrup headquarters, a special project has been brewing up for owner Jean-Sébastien Poulin. The idea of aging maple syrup in a level four “alligator” char oak barrel of rye, to enhance its flavor. The excitement Jean-Sébastien has for this project is indescribable. He will age the maple syrup for 28 days, to ensure pristine taste and perfection, Jean Sébastien will monitor the barrel at a cool temperature by rotating it once a week to ensure the maple syrup is absorbed by the full contents of the oak barrel. The rye infused maple syrup will be extremely exclusive as it is being made in a very small batch. The product will be available for tasting at one of our open houses this season, don’t miss out on the opportunity to try an exclusive batch of rye-barrel aged maple syrup!