The Palmer House, a Hilton Hotel in Chicago, and Executive Chefs Stephen Henry and Mathew Wiltzius are unveiling a collection of barrel aged maple syrups, aged in-house in the old Chicago rail passage located beneath hotel. Infused with craft spirits, including The Palmer House’s own signature Woodford Reserve Kentucky Bourbon, they are creating syrups for an array of culinary and cocktail uses.
Dating back to the early 1900s, the old rail passage beneath The Palmer House offers a favorable atmosphere for the maple syrup aging. Located 65 feet below grade and running 120 feet long underneath the hotel, the passage was originally used to bring in coal by rail to feed the hotel’s boilers.
Currently, the passage is housing six different 5-gallon oak barrels, shipped in from the South, which are aging six maple syrup variations, infused with spirits including the aforementioned Woodford Reserve Kentucky Bourbon, Grand Marnier, Whistle Pig Rye Whiskey, premium Herradura Tequila, 16-year-old Single Malt Scotch Whiskey and dark Haitian Rum. Each syrup variety has been aging for over 60 days thus far and the flavor profiles are beginning to develop and diversify, ranging from smoky and oaky to floral and fruity and even chocolaty.
As part of the new initiative, Chefs Henry and Wiltzius are incorporating the syrups into a range of fall cocktails and dishes at Lockwood Restaurant & Bar and Potter’s Lounge. Currently, guests can enjoy a taste of the Woodford Reserve Maple Syrup in an Old Chicago Passage Maple Manhattan, which melds the syrup and bourbon with Angostura bitters and sweet vermouth, and in the savory Bone-in Bacon Chops, sauced with barrel-aged bourbon maple syrup glaze, kallet kimchi puree and kaffir lime salt.