By Sean Timberlake

What makes pancakes the best they can be? Maple syrup, of course. And who makes the best maple syrup? If you ask chefs like Grant Achatz and Charlie Trotter, they’ll tell you BLiS Gourmet, whose Bourbon Barrel Reserve syrup is aged for several months in bourbon barrels to create a rich flavor that sings with honeyed vanilla notes. But they don’t stop there. Those maple-cured casks are then pressed into service for the final year of BLiS “9,” sherry vinegar that’s aged nine years, and also to produce Elixer, a nearly black, deeply syrupy vinegar much like true balsamico—naturally, though with hints of sherry, maple and bourbon. The truffle oil uses the best white variety truffles from Alba to impart an intoxicatingly heady perfume into neutral, cold-pressed grapeseed oil, which has been found to raise good cholesterol and lower the bad, so you can drizzle without guilt. Pure bliss, indeed.

Sherry Vinaigrette Recipe

3 Tablespoons extra virgin olive oil
1 Tablespoon sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon minced shallot (optional)
Salt and freshly ground pepper

Whisk together the ingredients in a small bowl and taste for seasoning. Vinaigrette can be used on salad, vegetables, fish or chicken.