When I drink the finest whiskies in the world in a crystal glass, I want to control all the things that I can do something about.

I want to first make sure that my glass is clean and free of any scents or chemicals from my dishwasher. It’s always my intention to hand-wash my tasting glasses, but even then the way to wash them is to use no soap, which often leaves a film and an off-putting taste.

Yet not washing them with soap is problematic at best. So, what to do? The first thing that I do is buy a gallon of white vinegar. I soak my glassware in a 40/60 wash (vinegar to cool water) overnight in a non-reactive bowl made of glass or, better yet, a food safe bucket. Any smells or flavors are neutralized by the low PH and high acidity of the white vinegar. Then instead of throwing out the washing solution, I’ll add it to a bucket and disinfect my mop heads. It’s pretty amazing stuff. Got fruit flies in your kitchen? Put out a dish of white vinegar, cover with plastic wrap and put a couple holes in it and say hello to a 1 way swimming lesson!

When it’s my turn to test new liquors or combinations of liquor and water, I want a perfectly clear glass without any residue of soap or a smear of lipstick, or the worst offender, garlic pasta.

Barrell Bourbon Whiskey is exactly what I want in my tasting glass, but the only downside is the fact that it’s just after 11:30 in the morning. I want to taste the sprits but I don’t want to get plastered on the 120 plus proof spirits at this tender hour of the day! So, what to do?

A couple years ago, I stumbled upon a somewhat new product at the International Fancy Food Show in NYC, named Drink Maple and it’s just that. It’s USDA Certified Organic Maple Water straight from the tree. But how do they do this? What, do you crush trees?

The last time I cut down a maple tree it was just after Hurricane Sandy lay waste to the forest up where I used to live in Jockey Hollow. I was stacking wood and came upon a fallen maple tree. My chain-saw got stuck several times because of the high liquid content of the wood. Maple is very hard to burn in a woodstove unless it is perfectly seasoned- and that might take a couple years of sun, freeze, snow, ice, and thaw.

There’s a lot of liquid in there. I suppose the owners of the Drink Maple company have figured out how to tap this liquid in large enough amounts to make a product like this viable. When I think of the wood and what caused my chain-saw to lock up, I couldn’t imagine extracting the liquid in a manner that is financially viable and still delicious.

It’s delicious…subtle, and lush. Truly gorgeous stuff against my tongue and lips. Inside the lovely, curvaceous bottle is something cooling and lithe. It’s conversational and intellectual without being overt, trite or dare I say, trendy. Maple Water is not trendy. It’s been around for longer than you have.

Maple Water has a subtle sweetness, a silky and opulent mouthfeel. It is thirst quenching and strangely calming. And when a mere splash is added to a glass of Barrell Bourbon Whiskey, magic truly happens. I really feel strongly about this:

USDA Organic and Verified non GMO, and it’s also jam-packed with electrolytes and natural antioxidants. When added to Barrell Whiskey, the pure maple water becomes greater than just water. Maple Water is just spectacular when mixed with some of the finest Bourbon Whiskey that money can buy.

The Cocktail?
Take one ounce of the Barrell Bourbon (or their magnificent whiskey of your choice) and contemplate…gorgeous stuff. Add a mere splash of the Drink Maple liquid. And know you have in your perfectly clear glass one of the best things in the world. And you can buy these in New Jersey, today…right now!

http://www.barrellbourbon.com/

http://www.drinkmaple.com/