Using milk from their own herd of French Alpine goats, Vermont's Fat Toad Farm hand stirs their goat's milk caramel sauce to velvety perfection in traditional copper kettles. With the subtle tang of goat's milk, this rich but not-too-sweet dessert sauce is perfect for dipping apples, drizzling over ice cream, fruit and cheeses.....and, if we're totally truthful, we've been known to enjoy it straight from the jar.
The original Duck Fat Caramels were literally born behind the duck blind. This rooted American pastime inspires each batch of caramelized cane sugar and rich duck fat for a perfectly seasoned, mouthwatering caramel.
Scotch was born of a painful requirement for patience. Ours is aged in white oak barrels for a minimum of ten years. If it's too old, the oak flavour picked up in the barrel mellows into the same tasting notes as the birch these toothpicks are cut from. Made from a recipe we created in 2011 and continue to tweak to this day Single Malt No.16 is about the subtle balance of Islay, single malt and top quality birch.
Painstaking to capture in a sliver of wood, these Select blends are made with barrel aged spirits, in a process unique to Daneson, that flashes away the alcohol and leaves the essence of a spirit - botanicals, extracts and phenols - deep in birch lumber.
The Mint No. 9, a deceivingly simple blend, required two years of development. Blending wintergreen, peppermint, spearmint, sweet fennel and additional essential oils, it has a well balanced character. And it was worth the effort - this recipe has not changed and is still one of our most robust and long lasting blends.
Originally used to treat stomach and chest pain, it’s medical attributes now include decongestant and digestive aid.
Enjoy the incredible flavor of Kentucky straight bourbon, soaked with notes of smokey oak, vanilla, tobacco, and fruit. Made by hand, each smoked glass tube contains a dozen white birch toothpicks. The Bourbon No. 22s are subtle at first, then build in complexity when warmed in the mouth.