The people behind Crown Maple defy convention, both in how they make syrup and how they use it. Here, their best savory recipes—including the sensational Maple-Bourbon Smash.
Driving between the majestic blue-granite pillars and up, up the long road edged by tall maple trees to Crown Maple Syrup’s sugarhouse at Madava Farms, I was immediately reminded of the many trips I’ve made to the great wineries of California. The similarities continued in Crown Maple’s tasting room. The artisanship on display (complete with shiny stainless steel holding tanks and bottling lines) was not what I was expecting in rural Dover Plains, New York. Nor was it what I was expecting of a maple syrup producer. Clearly, I’d gotten it all wrong.
By Dana Cowin, Food and Wine Editor-In-Chief