We are experimenting with barrel-aged syrup for the first time. I know a lot of you have perfected this already, so I have a few questions.

1. Labeling -- Does the nutrition label change at all?
2. Is it required to add "may contain trace amounts of alcohol" to the ingredient list? If we heat the syrup before bottling, after it comes out of the barrel, doesn't that take any trace amount of alcohol off, leaving only flavored syrup?
3. Has anyone ever used a barrel other than one that had contained bourbon? For example, rum or whiskey?
4. Any other insider tips you'd be willing to share?

THANK YOU!!!





5,000 trees tapped in 2021
Hit 1,500 gallons of syrup
Goal is to grow by 1,000 trees/year