A sweet, smoky and slightly tangy syrup with hints of vanilla. Perfect anywhere you would use maple syrup and wonderful for flavored coffee, pork roast, BBQ, over ice cream, in yogurt, on oatmeal,  or even in mixed drinks like Old Fashioneds, drizzled into Brandy or Bourbon and more. Also a great additive in baking to cakes and cookies. Lastly, TRY IT ON APPLE OR CHERRY PIE!NOT YOUR TYPICAL HICKORY SYRUP! Most Hickory Syrup is made using the entire bark layer, bitter lichens and tannin filled bark layers, and all. Why? Because it’s easier. But the flavor tells the story. Hickory Syrup made this way has a bitterness lurking beneath the initial pleasant flavor.  We only use bark with the thin red underside layer intact, which is where all of the desired natural flavors are extracted from, while removing the outer lichen covered layer. In addition, we use our extraction of roasted hickory nuts and finally smoke the resulting product with hickory wood in a special process. Be aware that most Hickory Syrup contains high fructose corn syrup and/or cream of tartar (which is very noticeably sour) to prevent crystallization. Our syrup contains only natural sugar and is cooked down to a perfect thickness while avoiding crystallization as best as possible. It is a fine balance but our syrup is checked for shelf stability for 3 weeks before they are sent. The result is the most flavorful and complex hickory syrup you can buy. (Be aware that because we add no corn syrup or cream of tartar, some crystallization over many months is normal, as is the case with all additive free syrups.)