1. (LEFT) Maple Syrup SONICATED with Bourbon. All or most of the alcohol removed with evaporator centrifuge including some moisture loss resulting in a very intense bourbon flavor and deeper maple flavor that still retains it's complexity without any burnt notes. It could certainly be used as is but is absolutely perfect when diluted to taste with the original maple syrup to balance out the flavor. 2. (RIGHT) Maple Syrup SONICATED with Vanilla. Really intense maple-vanilla flavor. As above dilution yields the perfect balance but can be used as is. Best way to decant seems to be to let it flow directly into a mason jar slightly smaller in Dia. than rocket bottles giving maximum yield. The remainder is rinsed out with very hot water and used for a brine.