Cannabis infused syrup

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Originally Posted by DrTimPerkins

Infusing and barrel-aging is a relatively recent trend. It is a way to add value to syrup, and to increase sales and revenue. If the customer wants it...do it.

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Yeah, I know all too well how to add value and sell etc thanks to a background in Advertising...but I still think infused syrup is frickin ridiculous. Hopefully the novelty will soon wear off.

If you're going to ruin some syrup, get that horrible *pole syrup* and use that instead.

And fwiw the people who get my syrup frickin rave about the flavours, from my still marshmallowy early season batches to the brown sugary overtones of the final batches. They're tickled pink by the fact that it's all natural, not with crap thrown in.

Getting off my soapbox....for now. More time for this in the spring.

Last season we did a vanilla syrup with a whole bean in each bottle. It tasted fantastic, and our customers agreed. We sold all we had in 12oz glass for $17 a bottle, and could’ve sold much more. We intend to increase production this upcoming season, and will hopefully add coffee bean and chili pepper also. We do still have a strong market for straight syrup too, it’s all a matter of customer preference.

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Originally Posted by TonyL

Last season we did a vanilla syrup with a whole bean in each bottle. It tasted fantastic, and our customers agreed. We sold all we had in 12oz glass for $17 a bottle, and could’ve sold much more. We intend to increase production this upcoming season, and will hopefully add coffee bean and chili pepper also. We do still have a strong market for straight syrup too, it’s all a matter of customer preference.

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Well have at it then....but my syrup is consistent enough that I know no matter what batches 1-3 will have a strong hit of vanilla, and some marshmallow...batches 4-5 more regular pronounced maple...6 and any subsequent batches get brown sugar maybe toffee too.

And nope I add NOTHING to my syrup with the possible exception of distilled water in case I've gone too high and it'll sugar unless I fix it.

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Originally Posted by Galena

Well have at it then....but my syrup is consistent enough that I know no matter what batches 1-3 will have a strong hit of vanilla, and some marshmallow...batches 4-5 more regular pronounced maple...6 and any subsequent batches get brown sugar maybe toffee too.

And nope I add NOTHING to my syrup with the possible exception of distilled water in case I've gone too high and it'll sugar unless I fix it.

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Good for you! I hope the upcoming season is your best ever.:)

My wife and I made pancakes and bacon for dinner last evening and had some coffee infused syrup on the pancakes. My wife asked if the coffee infused syrup (we infuse by putting whole beans in with the syrup when bottling) contained caffeine. I don't think so because no coffee actually is a part of what we eat but the syrup soaked in it for months so I don't know. Has anyone actually researched this.

Well, if you infused the syrup with coffee beans for months then yeah, I'd say it's a very good guess that you ingested some caffeine. What else would you expect?!

I’m interested in the process with the coffee beans. How many beans do you add per quantity of syrup? Any favorite kinds or types of beans? Does the coffee flavor continue to increase as time passes?

Yes, coffee-infused maple syrup contains caffeine and coffee flavor compounds.

Is the syrup with all this foreign matter infused into it, eligible for US Certified Organic Status?

If it were .... then that would be clincher to me in the proving of the existence of Certified US BS .... considering that silver tap sap is not eligible!

Interesting question. The SYRUP could certainly be organic certified, but not sure about the other ingredients. I doubt any certifying agency would certify (for example) coffee beans or vanilla beans originating in another country that they couldn't inspect. So it would depend upon how it were phrased on the label.

However, the most likely interpretation of the regulations (at least in Vermont) is that none of these infused products could be legally sold as "PURE maple syrup", but would instead have to be sold as "maple syrup", "infused maple syrup" or with some other such qualifying language on the label.