Delightfully complex.

We can’t decide what to use this solera-aged goodness on first. We could whisk it into a vinaigrette or marinade, of course, or add a splash of it to soup for a lil’ extra zip. On the other hand, it’s just the kind of thing for drizzling over meat, fish, or veg. It has an extra-complex flavor, thanks to the maple-cured bourbon casks that were used to make it. (There’s notes of butterscotch, vanilla, and dark chocolate...just wait till you taste it.)