Some foodists* like a bottle of wine as a gift. But they might like a bottle of fine olive oil even more. Or a bottle of the best maple syrup or barbecue sauce.
We have favorites for the latter two, just in time for Father’s Day gifting.
The Maple Guild of Vermont has created a new way to make maple syrup.
The key difference is what happens to the sap when it leaves the tree.
The syrup is sustainably produced, certified organic and non-GMO. In terms of traceability: They can even tell you what tree your syrup came from.
There are four flavors of this premium maple delight: original and three infused syrups.
The company makes other maple-based products: maple cream, infused tree water, maple-sweetened iced tea, maple water and maple vinegar.
Get yours at MapleGuild.com.
 Two of the four varieties of The Maple Guild’s syrups: Original and Vanilla Infused (photo courtesy The Maple Guild).
Based in the Hudson Valley of New York, a bucolic food mecca, Horseshoe Brand is a young company that makes exceptional hot sauces in different flavors (our review).
This year, they introduced barbecue sauce in two varieties: Original and Hot.
We appreciate the quality of the ingredients, and the balance of flavors. This is not a typical sweet barbecue sauce, but one of the more rare recipes, with layers of flavor. You can taste how they meld: brown sugar, cayenne, garlic, molasses, onion, tomato, ginger and other spices.
The Hot version substitutes chipotle, ghost pepper and smoked habanero for the cayenne; and adds pineapple.
All of the brand’s heat comes from fresh chile mash: no extracts. You can taste the difference.
The two sauces are real treats for fans of barbecue sauce, and for those who like something more tangy on their burgers, eggs and fries.
A 16-ounce bottle is $6.99. Head to HorshoeBrand.com.
*Factions in the fine food fold distinguish between “foodie” and “foodist.” Some think that “foodie” refers to people who view new foods and restaurants as a checklist, to say “I was there.” Foodists, on the other hand, are those who deepen their knowledge of foods and cuisine through reading, seminars, etc.; and have the ability to discuss the nuances with like-minded people.
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