It was a great ideal until everyone was passed out and couldn’t move. Most people can’t handle their shine. Lol

No wonder!

Curing Ham and bacon.

Donate it to a fellow MN trapper

Mix it it in with venison for maple venison breakfast sausage

I have to admit I'm a bit the same way enjoy making it. But quickly tire of using it just on pancakes and waffles. Mostly because I've never been huge fan of pancakes and waffles.
I do use my syrup over ice cream at times. I made a batch of venison sausage and added maple syrup. That didn't suck. Anyone that had any of the smoked chicken thighs I did for WI trapper T-Man feed last fall. They got taste of my maple syrup. I've had RdFx Maple glow more than once and it was good. I also have made the venison snack stick and smoked salmon with maple.
Justs got to think where might add to the taste of something not ruin it.

Mac

Make a couple of 5 gl carboys of wine with the tail end sap each season(and you only need to reduce 1/3 as much- 22 brix). Makes a dry, slight sweet white. Also use it as a sweetener in a lot of cooking where the "maple" isn't as powerful. Wife likes it in her vinegars she makes. Don't have to just use it as a syrup.

We always add bourbon to a few gallons.

WS

'''''''''''Bourbon, shine, vodka, I have a feeling I'll be trying a bunch of similar concoctions.

Come fall when I collect a bit of game I will try some. As for the commercial stuff I actually prefer hickory to maple. But, as a glaze on smoked pork; I'm definitely in.I have done that for wine with great results. Beer, too, but never was happy with that. Vinegars I rarely use, but, actually sounds a bit tempting.

Several cookers and boilers around here work with several types of alcoholic beverages with the syrup. Quite a bit of syrup is stored in older bourbon oak whiskey barrels. Some are making some bourbon mixes and some with some of the heavier lager type brews. Don't know any near by doing wine but there may be. The bourbon mixes sell at high prices and seem to have a steady market.

Bryce

I'm not a vinegar person either but I do SWEET pickle many things things and syrup adds sweetness without cane sugar.. One interesting thing is the fleshy part of beaver tail skun and cubed(with a drop or two of anise).

If you don't like maple syrup I'm not sure we could be friends. I often mix it with milk just as you would do with chocolate syrup. Maple milk is delicious but if you don't like the syrup you probably won't like it in milk either.

The only thing wrong with maple syrup and milk, is maple syrup and milk.

Of course with all the strange vegan milks these days, maybe there is a fermented, distilled grain version.