by Elena Byrne

With the recent release of their Vintage 2017 batch of bourbon barrel-aged maple syrup, Bree Breckel and Eric Weninger have hit their stride. It’s their third batch, and they’ve gathered resources, earned fans, and created crazy demand.  

"Folks are eating - or drinking it- faster than we can fill the bottles!" says Bree.

B & E’s Trees has risen to regional fame with their inventive collaboration, combining the luxury of pure maple syrup with the decadence of bourbon. Their secret is to age the maple syrup in barrels formerly used to age bourbon which creates a precious sweetness. The symphony of maple and oak is an inspiration that belies the imagination—no longer just for pancakes, you’re motivated to go full out and do waffles. Or better yet, use it to add nuance and depth to countless other savory concoctions and delightful mixed drinks.

Bree and Eric started mapling by selling bulk to Maple Valley Co-op, with both working off-farm jobs to support their maple habit.  Then in 2013 a good friend connected them with Central Waters Brewing Co., and a plot of deliciousness was hatched.  Central Waters would source fresh Bourbon Barrels, B&E would use them to age their maple syrup, and then the maple soaked barrels would return to the brewery to age their Maple Barrel Stout.  

The initial batch of Bourbon Barrel Aged Maple Syrup hit shelves in the Autumn of 2015, and an extremely limited release of the Maple Barrel Stout was launched at the brewery in April 2017.