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Fort Hamilton Distillery Maple Syrup Reviewed by The New York Times

Brooklyn, New York (January 12, 2022) – The newest creation from local bartender and spirits entrepreneur Alex Clark, founder of Fort Hamilton Distillery, is all New York and all organic. Fort Hamilton Bourbon Barrel-Aged Maple Syrup is a bourbon-infused, Grade A, pure organic maple syrup dripping with the decadent notes of salted caramel, cocoa, vanilla, and just a kiss of smoke. The product was recently reviewed by The New York Times.

The maple syrup comes from the orchards of a sugarbush farm nestled in upstate New York’s Catskill Mountains. It is aged for 100 days in the distillery’s heavily charred, white oak bourbon barrels, hand-selected for their delicious flavor profiles.

“By law, bourbon and whiskey must be aged in a brand-new barrel. However, a freshly emptied bourbon barrel still has a lot of flavors left to give, so we are always looking for ways to re-use them sustainably,” said Clark. “We love working with local artisans to come up with new products that introduce people to the rich, fine flavors of American spirits.”

Fort Hamilton’s Bourbon Barrel-Aged Maple Syrup is USDA organic certified and available for purchase at the distillery’s tasting room in Industry City, Brooklyn, or online at A 12.7 oz. (375mL) bottle retails for $24.99.

Fort Hamilton Distillery has created two new recipes using its Bourbon Barrel-Aged Maple Syrup that can be enjoyed by the entire family or savored by adults over 21:

Fort Hamilton Distillery also offers behind-the-scenes tours of its distilling operations. For example, its one-hour “Rye Revolution Tour” tells the story about the rise, fall, and rebirth of America’s original whiskey, New York Rye. Tours also introduce guests to exclusive distillery-only whiskey bottlings and new taste sensations like whiskey-infused, single-origin chocolate bars.