Mount Vernon’s Hickory Syrup is produced in small batches from select hickory bark foraged from Virginia forests. Bark from the Shagbark Hickory is shed naturally, making it the preferred tree bark for hickory syrup. When other hickory bark is used, it too is collected in ways that do no harm to the trees. Once gathered, the bark is scrubbed clean, roasted much like coffee beans to enhance the flavor, extracted, aged and filtered. The extract is sweetened with minimally refined cane sugar to develop its exquisite taste.
Hickory extract is recognized as having been used by Native Americans for its healing properties. The Iroquois in particular were known to drink a decoction of the bark extract to battle arthritis. Hickory bark is a plant source of magnesium, an essential mineral.
Modern chefs have discovered the versatility of hickory syrup for use in grilling sauces, marinades, salad dressings, and as a delicious breakfast syrup.
Ingredients are turbinado sugar and hickory bark extract. Net weight is 12 fluid ounces (354 ml).
Made in Virginia.
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