First, we ask permission. Then, we drill. Graeme Foers has been making syrup since he was 5 years old. This labour intensive process cooks the sap in a small pan over an open fire outside, that is stoked twenty four hours a day, creating a taste unlike any other syrup available, which might account for its cult like following world wide.
“It’s in this madness that the flavours of the Tapped Out Small Batch are born”