We take pure maple syrup and age it in small Tasmanian single malt whisky casks, letting the oak do what only time and good timber can. Slowly, the syrup softens, deepens and picks up the warmth of the barrel... a quiet exchange of smoke, vanilla and char that settles into a velvety mouthfeel and a long, generous finish.

Nothing is rushed. Nothing is forced. The result is a syrup that feels as indulgent as it tastes: rich, layered and unmistakably shaped by its time in wood.

Drizzle it over pancakes or waffles, finish roast meats with it, pour it over ice-cream or use it to lift a simple dessert into something worth lingering over. A small bottle of proper pleasure.