To make this whiskey, Taconic empties barrels that previously aged bourbon made at their distillery. They then get sent to Catskill Mountain Sugarhouse where the barrels are filled with maple syrup. After a few months of aging, the syrup is bottled. The casks are then refilled with bourbon for another few months.

from "Distiller":

"The nose is exactly as you'd expect and hope from a whiskey that mingles so intimately with maple syrup. The aromas are rich, familiar, and inviting. On the palate, there's a well integrated, almost minty coolness that keeps bold flavors of (of course) syrup, cookie batter, sweet corn, and baking spices well in check. The finish is long and balanced and there's no discernible cloying sweetness you might find in other flavored whiskeys. Perhaps because it's not a flavored whiskey, just one that was generous and shared some of its barrel time with a syrupy colleague."