Otto's Maple Old Fashioned Recipe

Combine

Pour 12 cups (about 2.8 L) of bourbon into a clean, food-grade 1–2 L oak barrel. If using a jar and oak stave, place the stave inside the jar and pour in the bourbon.

Add maple syrup

Stir in 1 cup of pure Minnesota maple syrup directly into the bourbon in the barrel so it dissolves and disperses evenly. Use a sanitized paddle or long spoon and mix gently for 30–60 seconds.

Add bitters

Add 30 teaspoons (approximately 10 tablespoons) of your house secret bitters blend to the barrel. If bitters are concentrated, distribute evenly by giving the barrel a gentle swirl or rolling the jar to incorporate the bitters.

Seal and age

Seal the barrel tightly and store it in a cool, dark place at a stable room temperature (60–70°F / 15–21°C). Age for 4–6 weeks, checking weekly. Rotate or gently roll the barrel weekly to ensure even contact with the wood.

Taste test

Beginning at 4 weeks, draw 1–2 tablespoons with a sanitized pipette or pour a small sample to taste. Look for balanced flavors: maple sweetness, oak tannin, and bitters complexity. If too sweet or too woody, adjust by shortening or lengthening aging time; target 4–6 weeks.

Filter and bottle

When desired balance is reached, strain the aged bourbon through a fine mesh strainer and then a coffee filter to remove any sediment or wood particles. Transfer to sanitized bottles and cap. Label with date and contents. Store upright in a cool, dark place.

Chill glass and prepare ice

Chill old-fashioned glasses briefly in the freezer or by filling with ice water, then discard water. Prepare large ice cubes or spheres (one per serving).

Pour

Measure 2 oz (60 ml) of the barrel-aged Otto's Maple Old Fashioned bourbon into each chilled old-fashioned glass over a large ice cube or sphere.

Optional bitters

If you want an extra aromatic lift, add 1 dash of Angostura bitters on top of each finished drink.

Garnish

Express the oils from an orange peel over the drink by holding the peel skin-side down above the glass and giving it a quick twist; rub the peel on the glass rim and drop it into the drink as garnish.

Serve

Serve immediately on the rocks. Recommend one large ice cube per serving to minimize dilution.

Yield: The recipe as written (12 cups bourbon) will produce approximately twelve 2-oz servings per 750 ml bottle equivalents. Adjust amounts proportionally if using a different barrel size. If you do not have a barrel, use a 750 ml bottle of bourbon with a 2–3″ toasted oak stave and age in a dark cupboard, tasting weekly.